Maple-Dijon Roasted Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet and tangy roasted roots with a glaze that caramelizes perfectly, ideal for a weeknight side or main dish. This vegetarian recipe (gluten-free), ready in about 45 minutes, pairs carrots, parsnips, olive oil 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 rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cut carrots and parsnips into 1-inch thick matchsticks.
  2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Add the chopped vegetables to the bowl and toss until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
  4. Step 4: Roast for 25-30 minutes, stirring once halfway, until edges are golden brown and tender when pierced with a fork.

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