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Maple-Roasted Root Vegetables with Rosemary

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 180
A deliciously sweet and savory roasted vegetable dish infused with maple syrup and fresh rosemary, perfect as a side or main course.

Ingredients

Vegetables

  • 12 oz carrots, peeled and cut into 1-inch pieces
  • 12 oz parsnips, peeled and cut into 1-inch pieces
  • 12 oz sweet potatoes, peeled and cut into 1-inch chunks
  • 12 oz turnips, peeled and cut into 1-inch chunks
  • 0.33 cup pure maple syrup
  • 3 tbsp extra-virgin olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1.5 tsp coarse kosher salt, plus flaky salt to finish
  • 1 tsp freshly ground black pepper
  • 2 tsp apple cider vinegar or lemon juice (optional) (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Toss vegetables with maple syrup, olive oil, rosemary, salt, and pepper.
  • Spread vegetables on a hot sheet pan in a single layer; roast for 25 minutes.
  • Flip vegetables, then roast for an additional 15–20 minutes until caramelized and tender.
  • Finish with vinegar or lemon juice (if using), flaky salt, and a sprinkle of rosemary; serve hot.

Notes

For extra flavor, sprinkle with additional fresh rosemary before serving.
Calories: 180kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Root Vegetables