Hearty, lightly sweet, maple roasted root vegetables are an easy, crowd-pleasing dish that comes together in a single pan. They're a perfect vegan, gluten-free Thanksgiving or Christmas side dish.
Servings 6
Author Becky Striepe
Ingredients
2cupsbaby carrots
2cupsdiced sweet potato1" pieces, peeled or not
2cupsdiced red potato1" pieces
2cupsdiced turnips1" pieces
4-6clovesof garlicpeeled, whole
3tablespoonsolive oil
¼cupmaple syrup
2tablespoonsdried rosemary
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Preheat the oven to 425° F.
Toss all of your ingredients together right in a 9x12" baking pan, making sure to coat the veggies well in the oil and maple syrup.
Bake for 45-60 minutes, stirring every 15 minutes, until the veggies are fork-tender and a little bit browned. How long they need to cook depends on how fat those baby carrots were and how browned you like your roasted veggies to be.
Video
Notes
Feel free to mix and match the root vegetables to use what you have and what you like! Veggies like parsnips, rutabaga, winter squash, and radishes all work well with this cooking method.Stirring the root vegetables every 15 minutes is crucial to a good result. Not only does stirring help the veggies roast evenly, but when you stir, you get a chance to re-coat everything in any of the maple syrup that has slipped off during baking.