Maple Roasted Root Vegetables - Food Gypsy

Maple Roasted Root Vegetables

Published On March 23, 2015 | By Gypsy | A Choice of Sides, All Recipes, Featured

It’s Sugarshack time, time for a bit of sweetness in your life with Maple Roasted Root Vegetables.  A perfect side with roasted pork, a seared chicken breast or as a vegetarian main, rich in nutrition.

Such a simple dish, the only real trick to making Maple Roasted Root Vegetables is timing.  In this recipe we’re using carrots, parsnips, sweet potatoes, mini potatoes and leeks.  Carrots are dense little suckers.  They are going to take the longest to cook.  Leeks are delicate and cook quickly.  Parsnips, sweet potatoes and baby potatoes will cook at about the same pace.  So instead of tossing it all in the oven and having burned leeks and soggy parsnips once teh carrots finish; stage your maple glazed veggies in oven in three waves.

Maple Roasted Root Vegetables, ingredients - Food Gypsy

The prep is fast and because we roast in the oven, this is what I call ‘passive cooking’.  It’s just a matter of managing time and results.  This way you can your time and effort into something else.  I also don’t peel these vegetables leaving all that fiber and nutrition intact.  Making it easier and faster for a casual finish.

If you have fussy kids, this dish is the bomb.  Maple is such a great way to bring out the natural sweetness of nature’s naturally sweet offerings.  Tap a little maple love.

Maple Roasted Root Vegetables, glaze - Food Gypsy

Maple Roasted Root Vegetables Recipe

Prep time: 10 minutes
Cooking time: 45 minutes
Serves: four

6 heirloom carrots
6 parsnips
8 – 10 mini sweet potatoes
12 – 14 mini potatoes (optional)
2 leeks
3 cloves garlic, crushed
6 – 8 cloves garlic, whole
2 tablespoons olive oil
1/4 cup maple syrup
salt & pepper to taste


1. Pre-heat oven to 375°F (190°C).  Line a baking sheet with either parchment paper or tinfoil, coated with non-stick spray.

2.  Combine crushed garlic, olive oil, maple syrup and salt & pepper with a whisk in a medium sized bowl.  Divide half the glaze into another bowl.  Wash & cut carrots in chunky pieces, toss with glaze then scatter onto baking sheet and place in the oven for 10 minutes.

3.  Scrub and cut parsnips, and mini potatoes and mini sweet potatoes and cut lengthwise.  (If you’re working with large sweet potatoes cut into chunky bites.) Peel extra whole garlic cloves and as the timer for the carrots chimes toss parsnips, potatoes and sweet potatoes with more glaze and add to the carrots.  Roast for 20 minutes.

4.  Wash leeks thoroughly.  Cut into hefty pieces.  Toss with remaining glaze and as the timer chimes for the second time, turn roasting vegetables to coat and brown evenly.  Add the leeks to the mix and return to the oven for the final 10 minutes until roots are soft and sticky, with golden edges.

Canadian maple brings its own set of nutritional benefits; loaded with Manganese, Vitamin B2, Zinc, Magnesium, Calcium and Potassium.  It’s made of tree juice.  I mean, how vegan is that?!

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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