Maple-Glazed Roasted Root Vegetables with Sage and Pecans

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm medley of roasted root vegetables glazed with maple syrup, accented by fresh sage and toasted pecans for a perfect fall-inspired side. 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 220 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 220 cal/serving

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Ingredients

3 large, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
2 medium, peeled and cut into 1-inch chunks sweet potatoes
3 tbsp olive oil
2 tbsp pure maple syrup
8 leaves, chopped fresh sage leaves
1 tsp salt
1/2 tsp black pepper
1/2 cup, roughly chopped pecans

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Instructions

Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 3 large peeled and chunked carrots, 2 peeled parsnips, and 2 peeled sweet potatoes (all cut into 1-inch chunks) with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer and roast for 25 minutes.
Step 3: Remove the baking sheet, drizzle 2 tbsp pure maple syrup over the vegetables, sprinkle 8 chopped fresh sage leaves, and toss gently to glaze.
Step 4: Return to the oven and roast for an additional 15 minutes until vegetables are tender and caramelized at the edges.
Step 5: Meanwhile, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3 minutes until fragrant, stirring frequently.
Step 6: Sprinkle the toasted pecans over the roasted root vegetables before serving warm.