Maple Roasted Root Vegetables

A sheet pan of root vegetables roasted until caramelized, sticky, and deeply sweet — dressed with maple syrup, apple cider vinegar, and fresh thyme. Simple enough for a weeknight, impressive enough for a table. Everything in season.

What You Need

• 4 cups mixed root vegetables — parsnips, carrots, beets, turnips, sweet potato in any combination
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Fresh thyme sprigs
• Coarse salt and black pepper
• Whole garlic cloves, optional

Method

1. Peel vegetables and cut into even pieces — similar size means even cooking.
2. Toss with olive oil, maple syrup, vinegar, thyme, salt, and pepper until everything is well coated.
3. Spread in a single layer on a rimmed baking sheet. Do not crowd — they steam instead of roast if packed.
4. Roast at 425°F for 30–40 minutes, turning once halfway through.
5. Done when golden-brown, caramelized, and completely tender. Taste and adjust salt.

Tips & Notes

• A single layer is non-negotiable. Use two pans if needed.
• Beets take longer than carrots — cut them smaller or roast separately.

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