Maple-Roasted Root Vegetables with Thyme and Garlic

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 root vegetables roasted with maple syrup, fresh thyme, and garlic, perfect as a comforting side dish reflecting Minnesota’s regional autumn harvest. 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.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 150 cal/serving

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Ingredients

3 medium, 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
1 medium, cut into wedges red onion
3 tbsp olive oil
2 tbsp pure maple syrup
1 tbsp fresh thyme leaves
4 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a large bowl, combine 3 medium peeled and chunked carrots, 3 medium peeled and chunked parsnips, 2 medium peeled and cubed sweet potatoes, and 1 medium red onion cut into wedges.
Step 2: Add 3 tbsp olive oil, 2 tbsp pure maple syrup, 1 tbsp fresh thyme leaves, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything thoroughly until the vegetables are evenly coated.
Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.
Step 4: Remove from oven and transfer to a serving dish. Serve warm as a hearty side.