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These roasted root vegetables are caramelized on the outside, tender on the inside, and seasoned with garlic, thyme, and a touch of maple. Carrots, parsnips, sweet potatoes, and beets roast together on one sheet pan for an easy, colorful side dish that suits weeknight dinners and holiday tables alike.

Ingredients

  • 3 medium carrots (about 340 g / 3/4 lb), peeled and cut into 1-inch pieces
  • 2 medium parsnips (about 225 g / 1/2 lb), peeled and cut into 1-inch pieces
  • 1 large sweet potato (about 340 g / 3/4 lb), peeled and cut into 1-inch cubes
  • 2 medium beets (about 340 g / 3/4 lb), peeled and cut into 1-inch cubes
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, or use two sheets to avoid crowding.
  2. Cut all the vegetables into evenly sized 1-inch pieces so they cook at the same rate.
  3. In a large bowl, combine the carrots, parsnips, sweet potato, beets, onion, and garlic. Drizzle with olive oil and maple syrup, then sprinkle with thyme, salt, and pepper. Toss until evenly coated.
  4. Spread the vegetables in a single layer on the baking sheet, leaving space between the pieces.
  5. Roast for 35 to 45 minutes, stirring and flipping the vegetables halfway through, until tender and deeply golden at the edges.
  6. Taste and adjust the seasoning. Transfer to a serving dish and garnish with fresh parsley. Serve warm.

Notes

  • Do not crowd the pan. Overcrowded vegetables steam instead of caramelizing, so use two sheets if needed.
  • Beets can stain the other vegetables. Roast them on a separate section of the pan or toss them with oil separately to keep colors distinct.
  • Cut denser vegetables like beets and carrots slightly smaller than softer ones like sweet potato for even cooking.
  • Swap in turnips, rutabaga, butternut squash, or celery root based on what you have.
  • Add a drizzle of balsamic vinegar or a squeeze of lemon juice after roasting for brightness.
  • To make it vegan, the recipe is already vegan as written. For extra richness, finish with crumbled feta or goat cheese if you eat dairy.
  • Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a 400°F (200°C) oven for 10 minutes to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/roasted-root-vegetables-2/