Description

A cozy, easy-to-make side dish featuring roasted root vegetables glazed with maple syrup, Dijon mustard, and thyme. Perfect for weeknight dinners or dinner parties.

Ingredients

Scale

3–4 pounds mixed root vegetables (carrots, parsnips, beets, sweet potatoes, rutabaga, or turnips)
3 tablespoons real maple syrup
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: Chopped walnuts or pecans
Optional: Fresh parsley, chopped
Optional: Balsamic glaze

Instructions

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Peel carrots and parsnips. Cut carrots, parsnips, and sweet potatoes into 1-inch chunks. If using raw beets, peel and cube into ½-inch pieces; if using pre-cooked beets, rinse and leave whole or halved.
In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper to create a glaze.
Place chopped vegetables in a large mixing bowl. Pour the glaze over the vegetables and toss until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
Roast for 25 minutes, then remove from oven and flip vegetables. Roast for another 15-20 minutes until tender and edges are crispy.
Remove from oven, taste and adjust salt if needed. Sprinkle with optional nuts or parsley and serve immediately.

Notes

Use real maple syrup, not pancake syrup, for the best flavor. Ensure vegetables are cut into uniform 1-inch pieces for even cooking. Do not crowd the pan, or the vegetables will steam instead of roast. If using raw beets, be aware they may bleed color. For leftovers, reheat in the oven at 350°F to restore crispiness; avoid microwaving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 18
Sodium: 250
Fat: 5
Saturated Fat: 0.5
Carbohydrates: 35
Fiber: 6
Protein: 3

Keywords: roasted root vegetables, maple Dijon, fall recipes, healthy side dish, vegetarian, gluten-free, dairy-free, easy dinner, meal prep