Give your holiday menu extra color with maple roasted root vegetables, a Thanksgiving side dish with tender centers and beautifully browned edges!!
These maple roasted root vegetables come out tender in the middle, browned at the edges, and lightly glazed with maple syrup, while fresh thyme and toasted pecans add a savory, fragrant finish.
They make a colorful side for a fall dinner, a holiday table, or any night when you want vegetables that earn a spot on the plate instead of being politely ignored!
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled, woody cores removed if needed, and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium red onion, cut into 8 wedges
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh thyme leaves, plus extra for serving
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup pecan halves, roughly chopped
- 1 teaspoon apple cider vinegar
- Optional: 2 tablespoons chopped fresh parsley
Servings: 6
How to Make Maple Roasted Root Vegetables
Heat the oven to 425°F and place a rack in the center. Line a large rimmed baking sheet with parchment paper for easier cleanup, then make sure the pan is completely dry before adding vegetables, because even a little water can interfere with browning.
Cut the carrots, parsnips, and sweet potatoes into roughly 1-inch pieces, keeping the sizes as consistent as you can. Cut the onion into thick wedges so it holds together while roasting.
Parsnips sometimes have a firm, woody core near the top; if yours are especially large, slice that part out before cutting the rest.
In a large bowl, whisk together olive oil, maple syrup, thyme, salt, and black pepper. Add the carrots, parsnips, sweet potatoes, and onion, then toss until every piece has a light, even coating.
If the vegetables look slick with oil pooling at the bottom, add them to the pan anyway and use a spatula to spread the coating around rather than pouring all the leftover liquid over one spot.
Arrange the vegetables in a single layer with a little space between pieces. If they are touching all over the pan, divide them between two baking sheets.
Roast for 20 minutes, then turn the vegetables with a thin spatula so browned sides face up and less-cooked sides contact the hot pan.
Roast for another 15 minutes, then check a few of the largest pieces by piercing them with a fork. They should be nearly tender, with golden edges and a little resistance at the center.
Scatter the pecans over the pan and roast for 5 to 8 minutes more, watching closely near the end so the nuts toast but do not scorch. The vegetables are ready when a fork slides into the thickest pieces easily and the maple glaze looks glossy rather than wet.
Take the pan out of the oven and drizzle the vegetables with apple cider vinegar, tossing gently to distribute it. Taste one piece and add a pinch more salt if the sweetness needs balancing.
Finish with extra thyme and parsley, if using, and serve warm. The vinegar is a small finishing touch, but don’t skip it: it wakes up the maple and keeps each bite from tasting too sweet!
How To Serve It Right
- Serve alongside roast chicken, pork tenderloin, baked salmon, or a hearty lentil dish.
- Add them to a grain bowl with farro or quinoa, leafy greens, and a tangy yogurt dressing.
- For a holiday meal, prepare them with stuffing, green beans, and a savory main dish.
- Scatter a little crumbled goat cheese over the warm vegetables for a tangy, creamy finish.
These maple roasted root vegetables are at their best straight from the oven, when the edges are browned and the pecans are still crisp.
Bring the pan to the table while it is warm, add a little extra thyme, and enjoy a side dish that makes carrots, parsnips, and sweet potatoes feel like the main event for a few minutes!
