Maple-Glazed Roasted Root Vegetables with Sage

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

An autumn-inspired medley of roasted carrots, parsnips, and sweet potatoes tossed in a fragrant maple and sage glaze. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs carrots, parsnips, sweet potatoes 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove from oven and transfer to a serving dish, spooning any pan juices over the vegetables for extra flavor.