Maple-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp-tender roasted vegetables with a hint of maple syrup, perfect for a simple side that caramelizes beautifully. This American-inspired sheet-pan recipe, ready in about 35 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

• 2 cups, peeled and cut into 1-inch pieces carrots
• 2 cups, peeled and cut into 1-inch pieces parsnips
• 1 cup, peeled and cut into 1-inch pieces sweet potatoes
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, toss carrots, parsnips, and sweet potatoes with 2 tbsp olive oil, 1 tbsp pure maple syrup, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.
4. Step 4: Roast for 25 minutes, stirring once halfway through, until edges are golden brown and vegetables are tender when pierced with a fork.