Maple Roasted Roots Medley (Printable)

A medley of caramelized root vegetables glazed with maple syrup for a warm side.

# What You’ll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small rutabaga, peeled and cubed
05 - 1 medium red onion, peeled and cut into wedges

→ Glaze & Seasoning

06 - 3 tablespoons pure maple syrup
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper

# How-To Steps:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine carrots, parsnips, sweet potato, rutabaga, and red onion in a large bowl.
03 - Whisk together maple syrup, olive oil, thyme, salt, and black pepper in a small bowl.
04 - Pour glaze over vegetables and toss thoroughly to ensure even coating.
05 - Spread vegetables evenly in a single layer on the prepared baking sheet.
06 - Bake for 35 to 40 minutes, stirring once halfway through, until tender and edges are caramelized.
07 - Serve hot, optionally garnished with additional fresh thyme.

# Expert Advice:

01 -
  • It rescues odd bits of produce and turns them into something golden and irresistible.
  • The maple glaze caramelizes into sticky pockets that cling to every crevice.
  • You only need one bowl, one tray, and about ten minutes of actual work.
02 -
  • Crowding the pan will trap moisture and leave you with soggy vegetables instead of crispy ones, use two trays if you need to.
  • Stir gently at the halfway point or the glaze will stick to the parchment and tear away from the vegetables.
  • If your oven runs cool, bump the temperature up to 450°F so you get that caramelization.
03 -
  • Use a timer and check the vegetables five minutes early, ovens vary and you dont want them to cross the line from caramelized to burnt.
  • Let the vegetables sit for a minute after pulling them from the oven, the glaze will thicken slightly and cling even better.
  • If you double the batch, rotate the trays halfway through so everything browns evenly.

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