Roasted Root Vegetables with Maple-Herb Glaze
Roasted Root Vegetables with Maple-Herb Glaze
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Maple-Herb Glaze
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, red potatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss thoroughly to ensure all vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast the vegetables in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the maple-herb glaze. In a small bowl, whisk together 2 tablespoons of olive oil, 1/4 cup of maple syrup, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 2 minced garlic cloves, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 6
After 20 minutes, carefully remove the baking sheet from the oven. Pour the maple-herb glaze over the partially roasted vegetables and toss gently to coat them completely. Return the baking sheet to the oven.
⏱️ 3 min
- 7
Continue roasting for another 20-25 minutes, or until the vegetables are tender, beautifully caramelized, and slightly browned at the edges. Stir the vegetables halfway through this second roasting period to ensure even cooking and glazing.
⏱️ 22 min•🌡️ 400
- 8
Once cooked, remove the roasted root vegetables from the oven. Transfer them to a serving platter and serve hot. Garnish with a sprinkle of fresh herbs if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetables with Maple-Herb Glaze
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Maple-Herb Glaze
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, red potatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss thoroughly to ensure all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the vegetables in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the maple-herb glaze. In a small bowl, whisk together 2 tablespoons of olive oil, 1/4 cup of maple syrup, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 2 minced garlic cloves, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 6
After 20 minutes, carefully remove the baking sheet from the oven. Pour the maple-herb glaze over the partially roasted vegetables and toss gently to coat them completely. Return the baking sheet to the oven.
⏱️ 3 min - 7
Continue roasting for another 20-25 minutes, or until the vegetables are tender, beautifully caramelized, and slightly browned at the edges. Stir the vegetables halfway through this second roasting period to ensure even cooking and glazing.
⏱️ 22 min•🌡️ 400 - 8
Once cooked, remove the roasted root vegetables from the oven. Transfer them to a serving platter and serve hot. Garnish with a sprinkle of fresh herbs if desired.
⏱️ 3 min