Maple Roasted Root Vegetables
A colorful mix of carrots, parsnips, beets, and onions roasted in a sweet and savory maple mustard glaze.
Ingredients
- 1 lb carrots peeled and cut into 1 to 2-inch pieces, 450g
- 1/2 lb parsnips peeled and cut into 1 to 2-inch pieces, 225g
- 1 lb beets (red golden, or mixed), peeled and cut into 1 to 2-inch pieces, 450g
- 2 medium red onions cut into 1-inch wedges
- 1/3 cup olive oil 80 ml
- 2 tablespoons pure maple syrup 30 ml
- 1 tablespoon whole-grain mustard 15g
- 1.5 teaspoons kosher salt 9g
- 1/2 teaspoon freshly ground black pepper 1g
- 1 tablespoon fresh thyme leaves
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the olive oil, maple syrup, whole-grain mustard, kosher salt, pepper, and thyme leaves.
- Add the prepared carrots, parsnips, beets, and onions to the bowl with the glaze.
- Toss everything together until the vegetables are thoroughly and evenly coated.
- Spread the vegetables onto the prepared baking sheet in a single, even layer. Make sure they are not overcrowded.
- Roast for 40 to 45 minutes, stirring the vegetables halfway through the cooking time.
- The vegetables are done when they are tender enough to be easily pierced with a fork and have browned, caramelized edges.
- Transfer the roasted vegetables to a serving dish. Garnish with fresh parsley, if using, and serve warm.
Notes
For the best browning, use a baking sheet large enough to hold the vegetables in a single layer. If needed, use two sheets.
Cutting the vegetables into similar-sized pieces helps them cook at the same rate.
Be aware that red beets will color the other vegetables pink as they cook. For more color variety, use only golden beets.
You can check for doneness by piercing a piece of carrot or beet with a fork. It should go in with little resistance.