Maple-Glazed Northern Root Vegetable Hash

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant and sweet hash combining roasted northern root vegetables with a sticky maple glaze and fresh herbs, ideal for brunch or a vegetarian side. This North American-inspired vegetarian recipe, ready in about 45 minutes, pairs Sweet potatoes, Beets, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 medium, peeled and diced into 1/2-inch cubes Sweet potatoes
• 2 medium, peeled and diced into 1/2-inch cubes Beets
• 1 medium, diced Red onion
• 3 tbsp Olive oil
• 3 tbsp Maple syrup
• 1 tbsp Fresh thyme leaves
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup, toasted Chopped walnuts
• 2 tbsp chopped Fresh parsley

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

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 diced sweet potatoes, 2 diced beets, and 1 diced red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a rimmed baking sheet.
2. Step 2: Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and caramelized on the edges.
3. Step 3: Remove from oven and immediately drizzle 3 tbsp maple syrup over the hot vegetables. Sprinkle 1 tbsp fresh thyme leaves and toss gently to coat evenly.
4. Step 4: Transfer to a serving dish and top with 1/4 cup toasted chopped walnuts and 2 tbsp chopped fresh parsley for added texture and freshness.