Roasted Root Vegetables
A colorful, caramelized medley of earthy root vegetables that brings out their natural sweetness with a simple savory glaze.
Ingredients
- •1 lb carrots, peeled and cut into 1-inch chunks
- •1 lb parsnips, peeled and cut into 1-inch chunks
- •1 lb sweet potatoes, peeled and cut into 1-inch cubes
- •1 large red onion, cut into 1-inch wedges
- •3 tablespoons extra virgin olive oil
- •2 tablespoons melted butter
- •1 tablespoon fresh thyme leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 tablespoon maple syrup
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
- 3
Drizzle the vegetables with olive oil, melted butter, and maple syrup, then sprinkle with thyme, salt, and pepper.
- 4
Toss everything thoroughly until the vegetables are evenly coated in the oil and seasonings.
- 5
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.
- 6
Roast for 30 to 35 minutes, tossing halfway through, until the vegetables are fork-tender and the edges are golden brown and caramelized.
💡 Chef tips
- Cut all vegetables into uniform sizes to ensure they finish roasting at the same time.
- Do not overcrowd the pan; if the vegetables are too close together, they will steam rather than roast, preventing that desirable golden crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or air fryer to regain crispness.
✅ How it should turn out
The finished dish should be vibrant and tender with deeply caramelized, crispy edges and a sweet, savory aroma that highlights the earthy flavors of the roots.