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Cozy Maple Roasted Root Vegetables – Easy & Best Fall Side

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These cozy maple roasted root vegetables are a simple yet impressive side dish, perfect for fall gatherings. Carrots, parsnips, and beets are roasted with a sweet maple glaze and warm spices until caramelized and tender.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 1 pound beets, peeled and cut into 1-inch chunks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ⅓ cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped
  • Optional: ¼ cup crumbled goat cheese or feta
  • Optional: ¼ cup toasted pecans or walnuts

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Prepare the vegetables. Peel all the vegetables. Cut the carrots and parsnips into 2-inch chunks. If the parsnips are thick at the top, cut them in half lengthwise first. Cut the beets into 1-inch chunks. Keep the beets separate from the other vegetables.
  3. Season the carrots and parsnips. In a large bowl, toss the carrots and parsnips with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them in a single layer on one baking sheet.
  4. Season the beets. In the same bowl, toss the beets with the remaining 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread them on the second baking sheet.
  5. Roast for 20 minutes. Place both sheets in the oven.
  6. Make the maple glaze. In a small bowl, whisk together the maple syrup, melted butter, apple cider vinegar, minced garlic, thyme, rosemary, cinnamon, and nutmeg. Set aside.
  7. After 20 minutes, remove both sheets from the oven. Drizzle the maple glaze evenly over all the vegetables. Use a spatula to gently toss and coat each piece. Return the sheets to the oven, swapping their positions (top rack to bottom, bottom to top) for even cooking.
  8. Roast for another 15-20 minutes. The vegetables should be tender when pierced with a fork and beautifully caramelized on the edges. If you want extra caramelization, broil for 1-2 minutes at the end — watch carefully so they don’t burn.
  9. Let the vegetables cool on the baking sheets for 5 minutes. Transfer to a serving platter, sprinkle with fresh parsley, and add goat cheese or nuts if using.

Notes

For best caramelization, ensure vegetables are dry before adding oil. Cut vegetables uniformly for even cooking. Keep beets separate to prevent color bleeding. If your oven runs cool, use an oven thermometer. The apple cider vinegar is essential to balance sweetness.

Nutrition

Keywords: roasted root vegetables, maple roasted vegetables, fall side dish, easy vegetable recipe, Thanksgiving side, Friendsgiving, caramelized vegetables, healthy side dish

Find it online: https://ovenmila.com/cozy-maple-roasted-root-vegetables-easy-and-best-fall-side/