Maple-Glazed Roasted Root Vegetables with Quebec Sea Salt

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 recipe, ready in about 50 minutes, pairs 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

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Instructions

1. 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.
2. Step 2: Spread vegetables evenly on a rimmed baking sheet and roast for 30 minutes, stirring halfway through to brown all sides.
3. Step 3: Remove from oven and drizzle 2 tbsp pure maple syrup evenly over the vegetables.
4. Step 4: Return to oven and roast for another 10 minutes until vegetables are tender and caramelized.
5. Step 5: Remove from oven and sprinkle 1 tsp flaky Quebec sea salt over the warm vegetables before serving.