Maple Glazed Root Vegetable Sheet Pan Recipe
This Maple Glazed Root Vegetable Sheet Pan recipe features a vibrant medley of sweet potatoes, carrots, parsnips, and red onion, all roasted to tender perfection and drizzled with a luscious maple-mustard glaze. Perfectly caramelized and garnished with toasted nuts and fresh herbs, this dish makes a wholesome, flavorful, and festive side that’s easy to prepare and sure to please any crowd.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups sweet potatoes, peeled and cut into cubes
- 2 cups carrots, peeled and cut into sticks
- 1 cup parsnips, peeled and cut into sticks
- 1 small red onion, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
Maple Glaze
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (optional)
- 1 tsp apple cider vinegar or lemon juice
Optional Garnish
- Toasted pecans or walnuts
- Fresh parsley or thyme
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare Vegetables: Place all the peeled and chopped vegetables into a large bowl. Drizzle them evenly with olive oil and season with salt and pepper. Toss well to coat every piece for even roasting.
- Prepare Maple Glaze: In a small bowl, whisk together pure maple syrup, Dijon mustard, fresh thyme leaves (if using), and apple cider vinegar or lemon juice until smooth and combined to create a flavorful glaze.
- Assemble & Roast: Spread the prepared vegetables in a single layer on the lined baking sheet. Drizzle the maple glaze over the vegetables and toss gently to coat them without overcrowding. Roast in the preheated oven for 30 to 35 minutes, turning the vegetables halfway through the cooking time to ensure even caramelization and tenderness.
- Finish & Serve: Once roasted and caramelized, transfer the vegetables to a serving platter. Garnish with toasted pecans or walnuts and fresh parsley or thyme if desired. Serve warm as a delicious and colorful festive side dish.
Notes
- You can substitute apple cider vinegar with lemon juice for a slightly different tang.
- For a nuttier flavor, use toasted pecans or walnuts as garnish; alternatively, skip nuts to keep it nut-free.
- Thyme leaves are optional but add a wonderful herbal note to the glaze.
- Ensure vegetables are cut uniformly to promote even cooking.
- Leftovers keep well and can be reheated in the oven to retain crispness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Maple glazed vegetables, roasted root vegetables, healthy side dish, sheet pan recipe, sweet potato carrots parsnips, maple mustard glaze