Herb-Roasted Root Vegetables with Maple Glaze
A vibrant medley of carrots, parsnips, and beets roasted until caramelized, with a sweet-tangy maple glaze for perfect balance. This american-inspired vegetarian (vegan) ready in about 55 minutes pairs carrots, parsnips, beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz carrots
- 12 oz parsnips
- 12 oz beets
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp fresh thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and cut all vegetables into uniform 1-inch chunks for even cooking.
- Step 2: In a large bowl, toss vegetables with 2 tbsp olive oil, salt, black pepper, garlic powder, and thyme. Spread in a single layer on a parchment-lined baking sheet.
- Step 3: Roast for 25 minutes, then toss vegetables gently to ensure even browning. Drizzle with remaining 1 tbsp olive oil and maple syrup.
- Step 4: Return to oven and roast for another 15-18 minutes until vegetables are tender, golden brown, and caramelized around the edges.
Frequently asked questions
How long does Herb-Roasted Root Vegetables with Maple Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Root Vegetables with Maple Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Herb-Roasted Root Vegetables with Maple Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Root Vegetables with Maple Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Root Vegetables with Maple Glaze vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids actually asked for seconds! The maple glaze made the vegetables so appealing.
- ★★★★★
Love how the herbs complemented the natural sweetness of the roots. Simple and delicious.
- ★★★★★
This dish was a hit at my dinner party! The maple glaze gave it the perfect sweet and savory balance.
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