Maple-Glazed Roasted Root Vegetables with Wild Rice
A savory side dish featuring tender roasted root vegetables coated in sweet maple glaze, served atop a bed of nutty wild rice. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs wild rice, vegetable broth, medium, peeled and diced sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup wild rice
- 2 cups vegetable broth
- 1 medium, peeled and diced sweet potato
- 1 medium, peeled and diced parsnip
- 1 medium, diced carrot
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a saucepan, combine 1 cup wild rice and 2 cups vegetable broth, bring to a simmer, cover, and cook for 45 minutes until rice is tender and liquid absorbed.
- Step 2: Toss 1/2-inch diced sweet potato, parsnip, and carrot with 2 tablespoons olive oil, 1 tablespoon pure maple syrup, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
- Step 3: Roast vegetables for 25 minutes, stirring once halfway through, until edges are caramelized and tender.
- Step 4: Fluff cooked wild rice with a fork, fold in roasted vegetables and 2 tablespoons chopped fresh parsley, and season with additional salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Roasted Root Vegetables with Wild Rice take to make?
Total time is about 65 minutes (20 min prep + 45 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 Wild Rice?
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 wild rice from drying out.
Can I substitute ingredients in Maple-Glazed Roasted Root Vegetables with Wild Rice?
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 Wild Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wild Rice 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made with what I had on hand and it still came out great.
