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A platter of maple roasted root vegetables with caramelized carrots, parsnips, sweet potatoes and red onion, glossy with glaze and sprinkled with fresh thyme

Maple Roasted Root Vegetables

Carrots, parsnips, sweet potatoes, turnips and red onion roasted until caramelized and finished with a buttery maple thyme glaze.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound carrots peeled, cut into 1-inch pieces (450 g)
  • 1 pound parsnips peeled, cut into 1-inch pieces (450 g)
  • 1 large sweet potato peeled, cut into 1 1/4-inch pieces (about 12 ounces / 340 g)
  • 2 medium turnips peeled, cut into 1-inch pieces (about 12 ounces / 340 g)
  • 1 large red onion cut into 8 wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
Maple glaze
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme leaves plus sprigs for garnish
  • flaky salt and chopped parsley optional, for serving

Method
 

  1. Place racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line two rimmed sheet pans with parchment paper.
  2. Toss the carrots, parsnips, sweet potato, turnips and onion with the olive oil, salt and pepper in a large bowl.
  3. Spread the vegetables in a single layer on the two pans.
  4. Roast for 30 minutes, stirring and swapping the pans halfway through, until browned at the edges and nearly tender.
  5. Whisk the maple syrup, melted butter, Dijon and thyme in a small bowl.
  6. Drizzle the glaze over the vegetables, toss gently and roast for 10 to 15 minutes more, until glossy and fork tender.
  7. Transfer to a platter, sprinkle with flaky salt, thyme and parsley and serve warm.

Notes

Make ahead: Cut the vegetables up to 2 days ahead and refrigerate in airtight containers.
Vegan: Use olive oil or plant-based butter in the glaze.
Nutrition is an estimate per serving.