Maple-Glazed Roasted Root Vegetables with Regional Herbs
A medley of roasted root vegetables tossed in a maple glaze and sprinkled with fresh regional herbs, perfect for a comforting side dish. This american-inspired vegetarian ready in about 50 minutes pairs small, quartered red potatoes, olive oil, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 medium, peeled and cut into 1-inch chunks carrots
- 3 medium, peeled and cut into 1-inch chunks parsnips
- 4 small, quartered red potatoes
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh sage
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and chunked carrots, 3 peeled and chunked parsnips, and 4 quartered small red potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables in a single layer on a large rimmed baking sheet.
- Step 3: Roast for 25 minutes, stirring halfway through to ensure even browning.
- Step 4: Remove the baking sheet and drizzle 2 tbsp pure maple syrup over the vegetables, then sprinkle 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh sage evenly on top.
- Step 5: Return to the oven and roast for an additional 10 minutes until the vegetables are tender and caramelized, with the glaze bubbling and coating the veggies.
- Step 6: Remove from oven and serve warm as a flavorful side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Roasted Root Vegetables with Regional Herbs 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 Regional Herbs?
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, quartered red potatoes from drying out.
Can I substitute ingredients in Maple-Glazed Roasted Root Vegetables with Regional Herbs?
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 Regional Herbs 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 Regional Herbs?
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.
