Go Back

Roasted Root Vegetable Medley with Maple and Thyme

A cozy medley of autumn root vegetables roasted with maple syrup and thyme until tender and caramelized.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks sub extra carrots if unavailable
  • 2 medium sweet potatoes, peeled and cubed
  • 2 medium beets, peeled and cubed golden or red
  • 2 Tbsp olive oil or melted butter
  • 2 Tbsp pure maple syrup
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Fresh parsley, for garnish optional

Instructions
 

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper. Peel and chop all the root vegetables into even 1-inch chunks.
  • In a large bowl, combine the carrots, parsnips, sweet potatoes, and beets. Drizzle with the olive oil and maple syrup, add the thyme, salt, and pepper, and toss to coat evenly.
  • Spread in a single layer on the baking sheet. Roast 30-35 minutes, stirring halfway, until tender and caramelized at the edges.
  • Garnish with fresh parsley and serve warm.