Maple-Spiced Roasted Root Vegetables
An earthy medley of roasted root vegetables glazed with a warm maple and spice mixture, perfect as a cold-weather side dish with a touch of sweetness. This American-inspired quick recipe, ready in about 55 minutes, pairs sweet potatoes, beets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 2 medium, peeled and cut into 1-inch cubes beets
- 3 medium, peeled and cut into 1-inch pieces carrots
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Step 2: In a large bowl, combine 2 peeled and cubed sweet potatoes, 2 peeled and cubed beets, and 3 peeled and chopped carrots.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp pure maple syrup, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Pour the maple-spice mixture over the root vegetables and toss thoroughly to coat each piece evenly.
- Step 5: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 6: Roast in the oven for 35-40 minutes, turning once halfway through, until the vegetables are tender and caramelized at the edges.
- Step 7: Remove from oven and sprinkle 1 tsp fresh thyme leaves over the top before serving warm.








