Maple-Braised Root Vegetable Medley with Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender carrots, parsnips, and sweet potatoes simmered in a sweet maple-thyme glaze, finished with a fragrant herb finish. This canadian-inspired vegetarian ready in about 50 minutes pairs maple syrup, chicken broth, leaves picked fresh thyme 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.

Ingredients

• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cut into 1-inch chunks sweet potatoes
• 1 medium, peeled and cut into 1-inch chunks turnips
• 3 tbsp maple syrup
• 1 cup chicken broth
• 2 tbsp, leaves picked fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 3 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, 2 medium peeled and chopped sweet potatoes, and 1 medium peeled and chopped turnip. Season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Step 2: Add 3 tbsp maple syrup and 1 cup chicken broth to the skillet, then stir in 2 tbsp fresh thyme leaves. Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until all vegetables are tender when pierced with a fork, stirring once halfway through.
3. Step 3: Remove lid, increase heat to medium-high, and simmer uncovered for 5-7 minutes until liquid coats the back of a spoon and vegetables are glazed. Taste and adjust salt and pepper if needed.