Maple Roasted Root Vegetables

The addition of pure maple syrup enhances the earthy sweetness of the vegetables when slow roasted.

Makes 4 servings


  • 1/4 cup olive oil
  • 4 tablespoons pure maple syrup, divided use
  • 1 clove minced garlic
  • 2 Yukon Gold potatoes, cut into large cubes
  • 2 large carrots, peeled, cut into 2-inch long pieces
  • 2 parsnips, peeled, cut into 2-inch long pieces
  • 1 large sweet potato, cut into large cubes
  • 1 rutabaga, peeled, cut into large cubes
  • 1 medium butternut squash, peeled and cut into large cubes
  • 1 large onion, peeled and cut into quarters and separated
  • 4 large beets, peeled and quartered
  • 2 tablespoons melted butter
  • fresh thyme


Preheat oven to 350 degrees. Mix oil, 3 tablespoons syrup and garlic in bowl, add all vegetables and toss to coat with oil mixture. Spray a rimmed baking sheet with nonstick spray. Spread vegetables in a single layer on the baking sheet. Roast until tender and golden brown, stirring occasionally, about 1 ½ hours. Serve roasted vegetables on a platter and drizzle with melted butter and 1 tablespoon maple syrup. Garnish with fresh thyme.

Photo by Lyndsey Murphy