Maple Roasted Root Vegetables

About This Recipe

Root vegetables are the backbone of Canadian harvest cooking, and roasting them at high heat rather than boiling is what unlocks their natural sweetness instead of leaving them waterlogged and bland. Cutting the vegetables to a similar size ensures they finish roasting at the same time, and spreading them in a single layer with room to breathe is what allows real caramelization rather than steaming. A maple butter glaze brushed on in the final minutes of roasting adds a glossy sweetness that plays into the vegetables' own natural sugars rather than masking them, and finishing with a scatter of fresh thyme keeps the whole tray from tasting one-dimensionally sweet. Timing the glaze for the very end matters, since maple syrup can scorch if it's exposed to high heat for too long. This tray is a fixture of Canadian Thanksgiving and Christmas tables, straightforward enough for a weeknight but impressive enough to anchor a holiday spread.

Ingredients

Serves 6

• 1 lbcarrots(cut into chunks)
• 1 lbparsnips(cut into chunks)
• 1 lbbeets(peeled and cut into chunks)
• 3 tbspolive oil
• 1.5 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspunsalted butter
• 3 tbsppure maple syrup
• 1 tbspfresh thyme leaves

Instructions

1. 1

   Toss and season

   Toss carrots, parsnips and beets with olive oil, salt and pepper.

2. 2

   Roast

   Spread in a single layer on a large tray. Roast at 425°F for 30-35 minutes, flipping halfway, until tender and caramelized at the edges.

   Keep the vegetables in a single layer with space between pieces — a crowded tray traps steam and prevents proper caramelization.

3. 3

   Make the maple butter

   In the last 5 minutes of roasting, melt butter and maple syrup together in a small saucepan.

4. 4

   Glaze

   Brush or toss the roasted vegetables with the maple butter glaze.

   Add the maple glaze only at the very end — extended exposure to high heat scorches the sugars and turns the glaze bitter.

5. 5

   Return to oven briefly

   Return to the oven for 3-5 minutes to let the glaze set slightly.

6. 6

   Finish

   Scatter fresh thyme over the top.

7. 7

   Serve

   Serve warm straight from the tray.

Variations

• •

  Add whole shallots or pearl onions to the tray for extra sweetness.

• •

  Swap beets for sweet potato if you prefer a milder-flavored tray.

• •

  Add a splash of balsamic vinegar to the glaze for extra depth.

Storage

Refrigerate up to 4 days. Reheat in a hot oven to re-crisp rather than microwaving, which softens the caramelized edges.

Frequently Asked Questions