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Maple Roasted Root Vegetables: Easy Kid-Approved Side Dish

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This easy maple roasted root vegetable recipe transforms humble carrots, parsnips, and beets into a sweet, caramelized side dish that even picky eaters will love. Ready in about 40 minutes with simple ingredients, it’s perfect for busy weeknights or holiday tables.

Ingredients

Scale
  • 1 pound (about 450g) carrots, peeled and cut into 2-inch sticks
  • 1 pound (about 450g) parsnips, peeled and cut into 2-inch sticks
  • 1 medium beet (about 6–8 ounces or 170-225g), peeled and cut into 1-inch chunks
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) pure maple syrup
  • 1 tablespoon (14g) unsalted butter, melted
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 tablespoon fresh parsley or thyme, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Prepare the vegetables: Peel the carrots, parsnips, and beet. Trim the tops and tips of the carrots and parsnips, then cut them into sticks about 2 inches long and ½ inch thick. Cut the beet into 1-inch chunks.
  3. Combine the glaze: In a small bowl or measuring cup, whisk together the olive oil, melted butter, and maple syrup.
  4. Toss the vegetables: Place the prepared carrots, parsnips, and beet chunks in a large mixing bowl. Pour the maple-butter mixture over the top. Add the salt and a generous grind of black pepper. Toss until every piece is evenly coated.
  5. Spread in a single layer: Pour the coated vegetables onto the prepared baking sheet and spread them out into a single, even layer. Avoid overcrowding.
  6. Roast for 20 minutes: Place the baking sheet on the middle rack and roast for 20 minutes without disturbing.
  7. Flip and continue roasting: Remove the pan, flip the vegetables with a spatula, and return to the oven. Roast for another 15-20 minutes, until tender and deeply caramelized (total 35-40 minutes).
  8. Rest and garnish: Let the vegetables rest on the pan for 1-2 minutes. Transfer to a serving dish and sprinkle with fresh herbs if desired. Serve hot or warm.

Notes

For even cooking, cut vegetables into uniform sizes. Do not overcrowd the pan—use two baking sheets if needed. If beets are large, cut them slightly smaller than the other vegetables. For a vegan version, substitute butter with an additional tablespoon of olive oil or vegan butter. Leftovers reheat best in the oven at 350°F for 5-10 minutes.

Nutrition

Keywords: roasted root vegetables, maple roasted vegetables, easy side dish, kid-friendly vegetables, healthy side dish, fall vegetables, winter vegetables, caramelized vegetables

Find it online: https://cookluma.com/maple-roasted-root-vegetables-easy-kid-approved-side-dish/