Maple-Glazed Roasted Root Vegetables with Quebec Sea Salt
A medley of roasted root vegetables glazed with pure maple syrup and finished with flaky Quebec sea salt for a sweet-salty side dish. This canadian-inspired vegetarian ready in about 50 minutes pairs small red potatoes, quartered, olive oil, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 3 small red potatoes, quartered
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tsp Quebec sea salt flakes
- 1 tsp fresh rosemary, chopped
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 3 peeled and 1-inch chopped carrots, 2 peeled and chopped parsnips, and 3 quartered red potatoes with 3 tbsp olive oil and 1 tsp chopped fresh rosemary.
- Step 2: Spread vegetables evenly on a rimmed baking sheet and roast for 30 minutes, stirring halfway through to brown all sides.
- Step 3: Remove from oven and drizzle 2 tbsp pure maple syrup evenly over the vegetables.
- Step 4: Return to oven and roast for another 10 minutes until vegetables are tender and caramelized.
- Step 5: Remove from oven and sprinkle 1 tsp flaky Quebec sea salt over the warm vegetables 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 with Quebec Sea Salt take to make?
Total time is about 50 minutes (10 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 with Quebec Sea Salt?
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 small red potatoes, quartered from drying out.
Can I substitute ingredients in Maple-Glazed Roasted Root Vegetables with Quebec Sea Salt?
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 Quebec Sea Salt 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 Vegetables with Quebec Sea Salt?
Canadian 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.
