Roasted Root Vegetables Maple (Printable)

Caramelized root vegetables with maple glaze create a flavorful, healthy side perfect for any meal.

# Ingredient List:

→ Root Vegetables

01 - 2 medium 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 cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Seasoning & Glaze

05 - 3 tablespoons olive oil
06 - 2 tablespoons pure maple syrup
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine carrots, parsnips, sweet potato, and rutabaga in a large bowl.
03 - Whisk together olive oil, maple syrup, balsamic vinegar, thyme, salt, and black pepper in a small bowl.
04 - Pour the glaze over the vegetables and toss until evenly coated.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 35 to 40 minutes, stirring once halfway, until golden and tender.
07 - Serve hot, garnished with additional thyme if preferred.

# Expert Tips:

01 -
  • It transforms humble vegetables into something unexpectedly sweet and restaurant-worthy, with barely any effort.
  • The whole thing comes together in under an hour, and your kitchen smells incredible the entire time.
  • It works as a side for roasted chicken, alongside beans for vegetarians, or even tossed into grain bowls the next day.
02 -
  • The difference between roasted vegetables that taste like themselves and ones that taste caramelized and deep is actually about temperature and patience, not fancy technique.
  • If you skip the balsamic vinegar because you think it's unnecessary, you'll regret it immediately when you taste how it wakes up all the other flavors.
03 -
  • Use parchment paper instead of just oiling the pan, because it prevents sticking and means you're not scraping hardened caramel off your baking sheet at midnight.
  • Stir the vegetables only once, halfway through, instead of constantly moving them around, which actually disrupts the caramelization that's happening.

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