Maple Roasted Root Vegetables
Carrots, parsnips, and sweet potatoes roasted with maple and rosemary until caramelized—bright Christmas side for ham or roast beef. Roast until tender and steaming hot.
🛒Ingredients
- 1 pound carrots, peeled and cut into sticks
- 1 pound parsnips, peeled and cut into sticks
- 1 pound sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: 1/2 cup toasted pecans
🔧Kitchen Tools Needed
- Sheet pan
- Mixing bowl
- Parchment
- Spatula
📝Instructions
- 1
Heat oven to 425°F. Line a large sheet pan with parchment.
- 2
Toss vegetables with oil, maple, balsamic, rosemary, salt, and pepper. Spread in a single layer.
- 3
Roast 30–40 minutes, flipping once, until edges are browned and centers are tender and steaming hot.
- 4
Toss with pecans if using. Serve immediately.
- 5
Refrigerate leftovers within 2 hours up to 4 days; reheat at 400°F until hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Crowded pan?
Use two pans—steam instead of caramelize if overcrowded.
Add beets?
Yes; roast on a separate corner so they do not stain everything pink.
Make ahead?
Par-roast 20 minutes, cool, finish 15 minutes before serving.
Food safety?
Serve steaming hot; refrigerate leftovers within 2 hours; reheat to 165°F.
