Maple Roasted Root Vegetables

About This Recipe

This roasted vegetable dish leans on the classic American pairing of root vegetables and maple syrup, a combination especially common on tables during the fall and winter holiday season. Carrots, parsnips and sweet potato are cut into similarly sized pieces and tossed with olive oil and maple syrup before roasting at high heat, which caramelizes their natural sugars into deeply browned, slightly sticky edges. Fresh thyme adds an herbal counterpoint to the sweetness, and the finished dish works equally well as a Thanksgiving side or a simple weeknight vegetable accompaniment to roasted chicken or pork.

Ingredients

Serves 4

• 4carrots(peeled and cut into chunks)
• 3parsnips(peeled and cut into chunks)
• 2sweet potatoes(peeled and cubed)
• 3 tbspolive oil
• 3 tbspmaple syrup
• 1 tspfresh thyme(chopped)
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Cut the vegetables

   Cut carrots, parsnips and sweet potato into similarly sized chunks so they roast evenly.

2. 2

   Toss

   Toss the vegetables with olive oil, maple syrup, thyme, salt and pepper.

3. 3

   Spread on a tray

   Spread the vegetables in a single layer on a large baking sheet, giving them space between pieces.

   Spread the vegetables with plenty of space between pieces — an overcrowded tray steams the vegetables instead of properly caramelizing them.

4. 4

   Roast

   Roast at 220C/425F for 35-40 minutes, stirring once halfway through, until tender and caramelized at the edges.

5. 5

   Serve

   Serve hot as a side dish.

Variations

• •

  Adding brussels sprouts or beets to the mix gives extra color and variety.

• •

  A savory version reduces the maple syrup and adds extra garlic and rosemary instead.

• •

  Drizzling with a bit of balsamic vinegar after roasting adds a tangy contrast to the sweetness.

Storage

Refrigerate up to 4 days in an airtight container; reheat in a hot oven to help restore some of the caramelized texture rather than microwaving.

Frequently Asked Questions