Dinner

maple glazed root vegetables with fresh thyme for cozy family suppers

Name: maple glazed root vegetables with fresh thyme for cozy family suppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 2 large carrots, peeled and chopped; 2 large parsnips, peeled and chopped; 2 large Brussels sprouts, trimmed and halved; 1 large sweet potato, peeled and chopped; 2 tbsp olive oil; 1/4 cup pure maple syrup; 2 tbsp apple cider vinegar; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced

By Pam 2022-01-01 ⏱ 15 min 🔥 30 min 🍽 4-6 servings

What type of maple syrup should I use?

You can use either Grade A or Grade B maple syrup for this recipe. Grade A is lighter in color and has a more delicate flavor, while Grade B is darker and has a stronger flavor. Choose the one that you prefer, or use a combination of both for a unique flavor.

Can I substitute other types of vegetables?

Yes! You can use a variety of root vegetables, such as carrots, parsnips, and Brussels sprouts, or a combination of your favorite vegetables. Just be sure to adjust the cooking time and temperature according to the specific vegetables you use.

How do I store the roasted vegetables?

You can store the roasted vegetables in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat them in the oven or microwave before serving.

Can I make this recipe vegan?

Yes! You can make this recipe vegan by replacing the honey with maple syrup and using a vegan-friendly oil, such as coconut or olive oil. You can also use vegan-friendly seasonings and spices to add flavor to the dish.

How do I prevent the vegetables from becoming too dark or burnt?

To prevent the vegetables from becoming too dark or burnt, be sure to toss them halfway through roasting and keep an eye on them towards the end of the cooking time. You can also reduce the oven temperature or use a lower heat to prevent burning.

Can I make this recipe in a slow cooker?

Yes! You can make this recipe in a slow cooker by cooking the vegetables on low for 4-6 hours or on high for 2-3 hours. Just be sure to adjust the cooking time and temperature according to your specific slow cooker model.

What type of thyme should I use?

You can use either fresh or dried thyme for this recipe. Fresh thyme has a more delicate flavor and aroma, while dried thyme is more potent and earthy. Choose the one that you prefer, or use a combination of both for a unique flavor.

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maple glazed root vegetables with fresh thyme for cozy family suppers

Love this recipe? Save it to Pinterest before you forget! As the weather starts to cool down, I find myself craving warm, comforting meals that bring my family…

Prep15 min

Cook30 min

Serves4-6 servings

Ingredients

2 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
2 large Brussels sprouts, trimmed and halved
1 large sweet potato, peeled and chopped
2 tbsp olive oil
1/4 cup pure maple syrup
2 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced

Instructions

Preheat the oven. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prepare the vegetables. Peel and chop the carrots, parsnips, and sweet potato. Trim and halve the Brussels sprouts.
Mix the glaze. In a small bowl, whisk together the maple syrup, apple cider vinegar, thyme, salt, and black pepper.
Toss the vegetables with glaze. In a large bowl, toss the chopped vegetables with the glaze until they are evenly coated.
Spread the vegetables on the baking sheet. Spread the glazed vegetables in a single layer on the prepared baking sheet.
Roast the vegetables. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
Serve and enjoy! Remove the vegetables from the oven and let them cool for a few minutes. Serve hot, garnished with fresh thyme if desired.
Optional: Add garlic. If using garlic, mince it and sprinkle it over the vegetables during the last 5 minutes of roasting.

Notes

Storage tip: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Make ahead: The glaze can be made ahead of time and stored in the refrigerator for up to 1 week.
Substitution: Swap the sweet potato for a large potato or a large beet if desired.
Pro tip: For extra-crispy vegetables, try roasting them at a higher temperature (450°F or 230°C) for a shorter amount of time (20-25 minutes).
Variation: Add some heat to the glaze by mixing in a pinch of red pepper flakes or a diced jalapeño pepper.
Tip: Use fresh thyme for the best flavor and aroma. If using dried thyme, reduce the amount to 1/2 teaspoon.