Kalamazoo Maple-Glazed Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Roasted seasonal root vegetables glazed with pure Michigan maple syrup and aromatic herbs for a sweet and savory side. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs red potatoes, quartered, olive oil, pure Michigan maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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

• 3 cups carrots, peeled and cut into 1-inch pieces
• 3 cups parsnips, peeled and cut into 1-inch pieces
• 2 cups red potatoes, quartered
• 3 tbsp olive oil
• 2 tbsp pure Michigan maple syrup
• 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 3 cups peeled and 1-inch chopped carrots, 3 cups peeled and chopped parsnips, and 2 cups quartered red potatoes.
3. Step 3: Drizzle 3 tbsp olive oil and 2 tbsp pure Michigan maple syrup over the vegetables, then sprinkle with 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Toss well to coat all the vegetables evenly with the glaze and seasoning.
5. Step 5: Spread the vegetables out in a single layer on the prepared baking sheet.
6. Step 6: Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
7. Step 7: Remove from the oven and serve warm as a sweet and earthy side dish.