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 one-pot recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs dried brown lentils, carrots, and parsnips for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 carrots, peeled and chopped into 1/2-inch pieces
• 2 medium parsnips, peeled and chopped into 1/2-inch pieces
• 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 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 fresh parsley, chopped
• 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.