Maple-Glazed Roasted Root Vegetables and Lentils

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting one-pot stew featuring tender carrots, parsnips, and sweet potato simmered with protein-rich lentils and a touch of maple sweetness. This American-inspired one-pot recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs dried brown lentils, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup dried brown lentils
• 2 medium, peeled and chopped into 1/2-inch pieces carrots
• 2 medium, peeled and chopped into 1/2-inch pieces parsnips
• 1 medium, peeled and chopped into 1/2-inch pieces sweet potato
• 1, chopped onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 3 cups vegetable broth
• 1/2 cup, chopped fresh parsley
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large oven-safe skillet or Dutch oven, combine 1 cup rinsed dried brown lentils, 2 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, 1 medium peeled and chopped sweet potato, 1 chopped onion, and 3 minced garlic cloves. Drizzle with 2 tbsp olive oil and toss to coat.
2. Step 2: Add 1 tsp dried thyme, 1/2 tsp dried rosemary, 2 tbsp pure maple syrup, and 3 cups vegetable broth. Season with salt and black pepper to taste. Bring to a simmer over medium heat on the stovetop.
3. Step 3: Transfer the skillet to the oven and bake for 35-40 minutes, or until the vegetables are tender and lentils are cooked through, stirring once halfway through.
4. Step 4: Remove from oven, stir in 1/2 cup chopped fresh parsley, and let rest for 5 minutes before serving.