Maple-Glazed Roasted Root Vegetables and Lentils
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 (vegetarian, gluten-free) ready in about 55 minutes pairs dried brown lentils, chopped onion, minced garlic 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 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
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from oven, stir in 1/2 cup chopped fresh parsley, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Roasted Root Vegetables and Lentils 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 Vegetables and Lentils?
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 dried brown lentils from drying out.
Can I substitute ingredients in Maple-Glazed Roasted Root Vegetables and Lentils?
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 Vegetables and Lentils 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.
Is Maple-Glazed Roasted Root Vegetables and Lentils vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
