Golden Maple Roasted Root Vegetables
These Maple Roasted Root Vegetables are a delightful autumn side dish, combining the earthy flavors of root vegetables with a sweet and spicy maple glaze.
Equipment
- 1 Sheet Pan lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Root Vegetables
- 2 large carrots peeled and sliced
- 2 parsnips peeled and sliced
- 2 sweet potatoes peeled and cubed
- 2 turnips peeled and cubed
Maple Glaze
- 1/4 cup pure maple syrup
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. Wash, peel, and cut the carrots, parsnips, sweet potatoes, and turnips into uniform pieces. Toss them in a large bowl with olive oil, salt, and pepper.
- In a separate small bowl, whisk together the maple syrup, olive oil, and ground cinnamon until well combined.
- Drizzle the maple glaze over the vegetables and toss until they are evenly coated.
- Spread the coated vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 40-50 minutes, flipping them halfway through, until tender and caramelized.
Serving
- Transfer the roasted vegetables to a serving dish and enjoy them warm. They make a perfect side dish to any main course.
Storage
- Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven before serving to regain their crispiness.
Notes
Pro Tips: For extra caramelization, preheat the sheet pan in the oven before adding the vegetables.
Ingredient Substitutions: Feel free to substitute any of the root vegetables with others like beets or rutabagas, depending on your preference.
How to Serve: Serve alongside roasted meats or as part of a vegetarian feast.
Storage & Freshness: Keep in an airtight container for up to 3 days. Reheat to enjoy crispy edges again.
Make-Ahead Tips: Prepare the vegetables and glaze in advance, storing separately, and combine just before roasting.
Ingredient Substitutions: Feel free to substitute any of the root vegetables with others like beets or rutabagas, depending on your preference.
How to Serve: Serve alongside roasted meats or as part of a vegetarian feast.
Storage & Freshness: Keep in an airtight container for up to 3 days. Reheat to enjoy crispy edges again.
Make-Ahead Tips: Prepare the vegetables and glaze in advance, storing separately, and combine just before roasting.