Maple Glazed Roasted Root Vegetables

Transform humble root vegetables into a spectacular side dish that’ll have everyone reaching for seconds! These maple-glazed beauties develop deeply caramelized edges and tender, sweet centers that’ll make you forget you’re eating vegetables.

The magic happens when pure maple syrup meets high heat, creating a glossy glaze that coats every perfectly roasted chunk. With a rainbow of purple sweet potatoes, orange carrots, and ivory parsnips, this dish is as gorgeous as it is delicious. The finishing touch of toasted pecans adds just the right amount of crunch.

Ingredients

For the vegetables:

• 1 red onion, sliced
• 2 large carrots, peeled and cut into 1″ cubes
• 2 large parsnips, peeled and cut into 1″ cubes
• 1 large orange sweet potato, cut into 1″ cubes
• 1 large purple sweet potato, cut into 1″ cubes
• 1 bunch radishes, ends trimmed and halved

For the glaze:

• 2 tablespoons olive oil
• 4 tablespoons pure maple syrup
• 1 teaspoon apple cider vinegar
• 1 teaspoon sea or kosher salt
• 1 teaspoon cracked black pepper

For garnish:

• ⅓ cup chopped pecans
• 1 tablespoon fresh thyme

Steps

1. Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper. This temperature ensures proper caramelization without burning.
2. In a small bowl or measuring cup, whisk together 2 tablespoons olive oil, 4 tablespoons maple syrup, and 1 teaspoon apple cider vinegar until fully emulsified. The vinegar helps balance sweetness and promotes browning.
3. Place all prepared vegetables in a large mixing bowl. Pour the maple mixture over top and toss thoroughly until every piece is evenly coated. Use your hands if needed for best coverage.
4. Divide vegetables between the two prepared baking sheets, ensuring pieces aren’t touching. This prevents steaming and promotes browning. Pour any remaining maple mixture over vegetables and sprinkle with salt and pepper.
5. Roast for 20 minutes, then remove and stir vegetables. Return to oven for another 20 minutes. Vegetables should be fork-tender and starting to caramelize at edges.
6. Sprinkle ⅓ cup pecans over vegetables and roast final 5 minutes until nuts are fragrant and lightly toasted. Watch carefully to prevent burning.
7. Remove from oven, sprinkle with fresh thyme, and serve immediately while the glaze is still shiny and vegetables are hot.

Smart Swaps

• Use butternut squash instead of sweet potatoes (same cooking time)
• Substitute walnuts for pecans
• Try rosemary or sage instead of thyme

Make It Diabetes-Friendly

• Reduce maple syrup to 2 tablespoons and add 1 tablespoon olive oil to maintain moisture
• Use all parsnips instead of sweet potatoes to lower carb content by 8g per serving
• Add more radishes which have minimal impact on blood sugar
• Serve with protein to slow sugar absorption

Pro Tips

• Cut vegetables in uniform sizes for even cooking
• Don’t overcrowd the pan – vegetables should have space to roast
• Rotate pans halfway through cooking for even browning
• Save time by prepping vegetables up to 24 hours ahead