Kalamazoo Maple-Glazed Roasted Root Vegetables
Roasted seasonal root vegetables glazed with pure Michigan maple syrup and aromatic herbs for a sweet and savory side. This american-inspired vegetarian 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
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 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.
- 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.
- Step 4: Toss well to coat all the vegetables evenly with the glaze and seasoning.
- Step 5: Spread the vegetables out in a single layer on the prepared baking sheet.
- Step 6: Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
- Step 7: Remove from the oven and serve warm as a sweet and earthy side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kalamazoo Maple-Glazed Roasted Root Vegetables take to make?
Total time is about 45 minutes (10 min prep + 35 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 Kalamazoo Maple-Glazed Roasted Root Vegetables?
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 red potatoes, quartered from drying out.
Can I substitute ingredients in Kalamazoo Maple-Glazed Roasted Root Vegetables?
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 Kalamazoo Maple-Glazed Roasted Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Kalamazoo Maple-Glazed Roasted Root Vegetables?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
