Maple Glazed Root Vegetables
Sweet and savory roasted carrots, parsnips, and beets with Vermont maple syrup. A perfect side dish that celebrates the bounty of local farms.
Total Time
45 min
Servings
6
Difficulty
Easy
Season
Fall
Ingredients
Directions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Peel and cut root vegetables into 1-inch chunks. Try to keep pieces uniform for even cooking.
- 3
In a large bowl, toss vegetables with olive oil, maple syrup, thyme, salt, and pepper.
- 4
Spread vegetables in a single layer on the prepared baking sheet. Don't overcrowd!
- 5
Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
- 6
Taste and adjust seasoning. Drizzle with a bit more maple syrup if desired.
Chef's Tips
For extra caramelization, broil for the last 2-3 minutes. Watch carefully to prevent burning. These vegetables are even better the next day—the flavors deepen overnight.
Find These Ingredients at Nature's Market
303 Center Hill Rd, Manchester Center, VT • Mon-Sat 9-6, Sun Closed