Maple-Glazed Roasted Root Vegetables with Michigan Thyme
A comforting medley of roasted carrots, parsnips, and sweet potatoes glazed with pure maple syrup and fresh Michigan thyme for a naturally sweet and earthy side dish. This american-inspired vegetarian ready in about 50 minutes pairs Olive oil, Pure maple syrup, chopped Fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, 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
- 3 cups, peeled and cut into 1-inch chunks Carrots
- 2 cups, peeled and cut into 1-inch chunks Parsnips
- 2 cups, peeled and cut into 1-inch cubes Sweet potatoes
- 3 tbsp Olive oil
- 2 tbsp Pure maple syrup
- 2 tbsp, chopped Fresh thyme leaves
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 3 cups peeled carrots, 2 cups peeled parsnips, and 2 cups peeled sweet potatoes, all cut into 1-inch pieces.
- Step 2: Drizzle 3 tbsp olive oil and 2 tbsp pure maple syrup over the vegetables. Add 2 tbsp chopped fresh thyme leaves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss well to coat all pieces evenly.
- Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
- Step 4: Remove from oven and transfer to a serving dish. Spoon any pan juices over the vegetables and garnish with additional fresh thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Roasted Root Vegetables with Michigan Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 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 with Michigan Thyme?
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 olive oil from drying out.
Can I substitute ingredients in Maple-Glazed Roasted Root Vegetables with Michigan Thyme?
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 with Michigan Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetables with Michigan Thyme?
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.
