Maple-Glazed Roasted Root Vegetables with Sage
An autumn-inspired medley of roasted carrots, parsnips, and sweet potatoes tossed in a fragrant maple and sage glaze. This american-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, pure maple syrup, finely chopped fresh sage leaves 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
- 4 large, peeled and cut into 1-inch chunks carrots
- 3 medium, peeled and cut into 1-inch chunks parsnips
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp, finely chopped fresh sage leaves
- 1 1/4 tsp salt
- 3/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 4 large peeled and 1-inch chunked carrots, 3 peeled and chunked parsnips, and 2 peeled 1-inch cubed sweet potatoes.
- Step 2: Drizzle 3 tbsp olive oil and 2 tbsp pure maple syrup over the vegetables. Add 1 tbsp finely chopped fresh sage leaves, 1 1/4 tsp salt, and 3/4 tsp black pepper. Toss thoroughly until all pieces are evenly coated.
- Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet and roast for 35-40 minutes, stirring halfway through, until tender and caramelized at the edges.
- Step 4: Remove from oven and transfer to a serving dish, spooning any pan juices over the vegetables for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Roasted Root Vegetables with Sage 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 with Sage?
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 Sage?
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 Sage 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.
Is Maple-Glazed Roasted Root Vegetables with Sage vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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