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Best Easy Maple Roasted Root Vegetables with Fresh Thyme

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Caramelized maple roasted root vegetables with fresh thyme that turn even vegetable skeptics into converts. Simple ingredients, minimal hands-on time, and a two-step roasting process for perfectly sticky, tender results.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 large parsnips, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium red onion, cut into 1-inch wedges (about 1 cup)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 clove garlic, minced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the oven rack in the middle.
  2. Peel the carrots, parsnips, and sweet potato. Cut everything into 1-inch chunks. For carrots and parsnips, cut in half lengthwise first, then into chunks. For sweet potato, quarter lengthwise, then slice into cubes. Cut the red onion into 1-inch wedges, keeping the root end intact.
  3. Toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper in a large bowl. Spread them in a single layer on a rimmed baking sheet. Roast for 15 minutes (par-roast).
  4. While vegetables are par-roasting, whisk together the remaining 1 tablespoon olive oil, maple syrup, melted butter, fresh thyme leaves, and minced garlic in a small bowl.
  5. After 15 minutes, remove the baking sheet from the oven. Drizzle the maple glaze over the vegetables and toss gently with a spatula to coat evenly. Spread back into a single layer. Roast for another 20-25 minutes, flipping halfway through, until tender and deeply caramelized.
  6. Let the vegetables rest on the baking sheet for 5 minutes. Transfer to a serving dish and sprinkle with fresh thyme leaves and a pinch of flaky sea salt if desired.

Notes

Par-roasting the vegetables before adding the maple glaze prevents them from steaming and getting soggy. Fresh thyme is non-negotiable; dried thyme can turn bitter at high heat. For dairy-free, use coconut oil instead of butter. Let the vegetables rest for 5 minutes after roasting to allow the glaze to set.

Nutrition

Keywords: maple roasted root vegetables, roasted root vegetables, maple glazed vegetables, easy side dish, Thanksgiving side, healthy vegetable recipe, caramelized vegetables

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