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Best Easy Maple Roasted Root Vegetables with Rosemary

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These maple roasted root vegetables are caramelized to perfection with a sweet and savory glaze. A simple, one-pan side dish that turns humble vegetables into a crave-worthy favorite.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 red onion, cut into 1-inch wedges
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • Optional: 2 tablespoons balsamic vinegar

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prepare your vegetables: peel the carrots, parsnips, and sweet potato. Cut them into roughly 1-inch chunks. Cut the red onion into 1-inch wedges.
  3. In a large mixing bowl, whisk together the olive oil, maple syrup, chopped rosemary, minced garlic, salt, and pepper. If using balsamic vinegar, add it now.
  4. Add all the cut vegetables to the bowl with the maple mixture. Toss until every piece is evenly coated.
  5. Spread the vegetables in a single layer on a large sheet pan. Leave space between each piece. If needed, use two pans.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven and flip each piece over using tongs or a spatula.
  8. Return to the oven and roast for another 15-20 minutes, until tender and deep golden-brown.
  9. Optional: For extra caramelization, broil for 2-3 minutes, watching closely.
  10. Let the vegetables rest on the pan for 5 minutes before serving. Garnish with fresh rosemary sprigs if desired.

Notes

Don’t overcrowd the pan to ensure caramelization. Cut vegetables into uniform 1-inch pieces for even cooking. Use fresh rosemary for best flavor. Let vegetables rest for 5 minutes after roasting to set the glaze. For a lower-sugar option, reduce maple syrup to 2 tablespoons. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: maple roasted root vegetables, roasted vegetables, maple syrup, rosemary, side dish, fall recipe, winter recipe, vegan, gluten-free

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