Maple Roasted Root Vegetables

Root vegetables and maple syrup are both central to Indigenous culinary traditions of the Northeastern Woodlands, where the fall harvest and maple sugaring season overlap. This dish roasts carrots, parsnips, turnips, and sweet potato until caramelized, tossed with a warm maple glaze for natural sweetness.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 medium turnip, peeled and cut into 1-inch chunks
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the carrots, parsnips, turnip, and sweet potato with olive oil, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet, leaving space between pieces so they roast rather than steam.
4. Roast for 20 minutes, then remove from the oven and toss with the maple syrup.
5. Return to the oven and roast another 12-15 minutes, until the vegetables are tender and caramelized at the edges.
6. Transfer to a serving platter, garnish with fresh parsley, and serve warm.