Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm salad showcasing roasted carrots, parsnips, and beets tossed in a sweet maple glaze and tangy mustard vinaigrette, highlighting the natural sweetness of regional root vegetables. This american-inspired vegetarian ready in about 55 minutes pairs maple syrup, divided olive oil, divided salt 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. 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: 40 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 large peeled and cut carrots, 3 medium peeled and cut parsnips, and 2 medium peeled and cubed beets with 2 tbsp olive oil, 1.25 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet.
  2. Step 2: Roast vegetables for 35-40 minutes, turning halfway through, until tender and caramelized on edges.
  3. Step 3: In a small saucepan over low heat, combine 3 tbsp maple syrup and 2 tbsp olive oil. Warm gently for 2 minutes until syrup is fluid and fragrant, then remove from heat.
  4. Step 4: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, remaining 1/4 tsp salt, and 1/2 tsp black pepper. Slowly whisk in the warm maple-olive oil mixture to create a smooth vinaigrette.
  5. Step 5: Transfer roasted vegetables to a serving bowl, drizzle immediately with the maple mustard vinaigrette, and toss gently to coat. Sprinkle 2 tbsp chopped fresh parsley on top and serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 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 Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette?

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 maple syrup from drying out.

Can I substitute ingredients in Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette?

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 Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Maple-Glazed Roasted Root Vegetable Salad with Mustard Vinaigrette?

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.

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