There’s something about roasted root veggies that just feels like a warm hug from the oven. I remember the first time I made this dish— it was a chilly autumn afternoon, and my kitchen smelled like maple, rosemary, and sweet caramelized goodness.
My family walked in, noses in the air, and before I could even plate it, they were sneaking bites straight off the pan. That’s when I knew this recipe was special.
These maple-roasted root veggies bring out the natural sweetness of fresh, local produce while keeping things simple and nourishing.
Whether you’re prepping a holiday spread or just want an easy side dish for dinner, this one’s got your back. Plus, it’s gluten-free, packed with fiber, and full of vibrant flavors.
Variations & Substitutions:
- No maple syrup? Use honey instead, or a drizzle of balsamic glaze for a tangy twist.
- Want more protein? Add chickpeas to the roasting pan.
- Nut-free? Skip the pecans or swap for pumpkin seeds.
- Dairy-free? Ditch the cheese or try a plant-based feta alternative.
Serving Suggestions:
- Serve alongside roasted chicken, turkey, or a warm grain bowl.
- Pair with a tahini drizzle or garlic yogurt sauce for extra creaminess.
- Make it a festive side for Thanksgiving or Christmas.
Caramelized Maple Roasted Root Veggies
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
A gluten-free, naturally sweetened, and nutrient-packed roasted veggie dish with a touch of maple and warm spices. Perfect for a cozy side or a holiday table centerpiece.
Ingredients
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 2 parsnips, peeled and sliced into ½-inch rounds
- 1 small butternut squash, peeled, seeded, and cubed
- 2 small beets, peeled and cubed
- 1 sweet potato, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- ½ tsp smoked paprika (optional, but highly recommended)
- ½ tsp ground cinnamon
- ½ cup pecans or walnuts (optional, for crunch)
- ½ cup crumbled goat cheese or feta (optional, for serving)
Instructions
Preheat the Oven – Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prep the Veggies – Peel and chop all the vegetables into similar-sized pieces to ensure even cooking.
Mix the Good Stuff – In a large bowl, whisk together the olive oil, maple syrup, salt, pepper, rosemary, paprika, and cinnamon.
Toss & Coat – Add the veggies to the bowl and toss until everything is well-coated.
Spread ‘Em Out – Transfer the veggies onto the baking sheet in a single layer. Overcrowding will cause them to steam instead of roast, so make sure there’s some space between them.
Roast to Perfection – Bake for 35-40 minutes, flipping halfway through, until the veggies are caramelized and fork-tender.
Optional Add-Ins – In the last 5 minutes of roasting, sprinkle in the pecans or walnuts for added crunch.
Serve & Enjoy – Plate the veggies and, if you’re feeling fancy, sprinkle some crumbled goat cheese or feta on top. The creamy tang pairs beautifully with the sweetness of the maple glaze.
Notes
Easily customizable! Swap in your favorite root veggies or add nuts for crunch
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: ~180 per serving
- Sugar: ~6g
- Sodium: ~200mg
- Fat: ~9g
- Saturated Fat: ~1g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~5g
- Protein: ~3g
- Cholesterol: 0mg
