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Preheat your oven to 400°F. In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, and red onion.

In a small bowl, whisk together the olive oil, maple syrup, chopped fresh thyme, kosher salt, and black pepper until well combined.

Pour the maple glaze over the root vegetables in the large bowl. Toss thoroughly until all vegetables are evenly coated.

Spread the coated vegetables in a single layer on a large baking sheet. Roast for 35 to 40 minutes, tossing halfway through, until the vegetables are tender and caramelized.

Remove from oven and serve hot as a delicious side dish.


Preheat your oven to 400°F. In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, and red onion.

In a small bowl, whisk together the olive oil, maple syrup, chopped fresh thyme, kosher salt, and black pepper until well combined.

Pour the maple glaze over the root vegetables in the large bowl. Toss thoroughly until all vegetables are evenly coated.

Spread the coated vegetables in a single layer on a large baking sheet. Roast for 35 to 40 minutes, tossing halfway through, until the vegetables are tender and caramelized.

Remove from oven and serve hot as a delicious side dish.
