Maple-Infused Roasted Root Vegetables with Thyme
A warming medley of roasted root vegetables glazed with maple syrup and fresh thyme, highlighting the natural sweetness of Quebec’s regional produce. This Canadian-inspired vegetarian recipe, ready in about 45 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 180 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
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 2 medium, peeled and cubed sweet potatoes
- 3 tbsp olive oil
- 2 tbsp pure Quebec maple syrup
- 4 fresh thyme sprigs
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 2 peeled and cubed sweet potatoes with 3 tbsp olive oil, 2 tbsp pure Quebec maple syrup, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables in a single layer on a rimmed baking sheet. Scatter 4 fresh thyme sprigs over the top.
- Step 3: Roast for 30-35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges. Remove thyme sprigs before serving.
