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Maple Roasted Root Vegetables with Garlic and Thyme

Maple roasted root vegetables with garlic and thyme are tossed with olive oil and roasted at 425°F until fork-tender and browned at the edges. A maple syrup drizzle adds a touch of sweetness to this simple sheet-pan side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb assorted root vegetables such as carrots, parsnips, sweet potatoes, and turnips; peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh thyme leaves
  • 3 cloves garlic minced
  • 2 tbsp pure maple syrup

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the vegetables with the olive oil, salt, pepper, and thyme.
  4. Spread the vegetables in a single layer on the baking sheet.
  5. Roast for 20 minutes.
  6. Stir the vegetables.
  7. Mix the garlic and maple syrup together.
  8. Drizzle the mixture over the vegetables and toss to coat.
  9. Roast for 15 to 20 minutes more, stirring once, until the vegetables are fork-tender and browned at the edges.

Notes

Cut the vegetables into evenly sized pieces so they roast at the same rate. Refrigerate leftovers in an airtight container for up to 4 days; freezer: yes. This recipe is naturally vegan and gluten-free.