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Cozy Cinnamon Roasted Root Vegetables with Maple Glaze

cinnamon roasted root vegetables - featured image
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Tender, caramelized root vegetables tossed in a warm maple-cinnamon glaze, roasted to perfection. This easy, naturally sweet side dish is a fall and winter favorite that converts even the biggest vegetable skeptics.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 2 medium red beets, peeled and cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch chunks
  • 3 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh rosemary, finely chopped (optional)
  • Fresh thyme sprigs for garnish (optional)
  • Crumbled feta or goat cheese for garnish (optional)
  • Toasted pecans or walnuts for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place one rack in the middle of the oven.
  2. Prepare your vegetables: Peel the carrots, parsnips, sweet potato, and beets. Cut everything into roughly 1-inch chunks. Cut the red onion into similarly sized chunks. Place all the vegetables in a large mixing bowl.
  3. Make the glaze: In a small bowl or measuring cup, whisk together the maple syrup, olive oil, ground cinnamon, salt, and black pepper. If using fresh rosemary, stir that in as well.
  4. Toss the vegetables: Pour the glaze over the vegetables in the large bowl. Use a spatula or your hands to toss everything until every piece is evenly coated.
  5. Arrange on the baking sheet: Line your baking sheet with parchment paper or a silicone mat. Spread the vegetables in a single, even layer, making sure they are not too crowded.
  6. Roast for 20 minutes: Place the baking sheet in the preheated oven and set a timer for 20 minutes. Do not open the oven during this time.
  7. Stir and rotate: After 20 minutes, pull the baking sheet out of the oven. Use a spatula to stir the vegetables, flipping them over so different sides get exposed to the heat. If using two pans, rotate their positions in the oven.
  8. Roast for another 15-20 minutes: Return the baking sheet to the oven and roast until the vegetables are tender when pierced with a fork and the edges are caramelized and slightly crispy. Start checking at the 15-minute mark.
  9. Optional: Add a final glaze: If you want extra shine and sweetness, drizzle another tablespoon of maple syrup over the vegetables in the last 5 minutes of roasting.
  10. Rest and serve: Once the vegetables are done, let them rest on the baking sheet for 5 minutes. Transfer to a serving dish, garnish with fresh thyme, crumbled cheese, or toasted nuts if you like, and serve warm.

Notes

Beets will stain everything pink. For a more colorful presentation, roast beets on a separate pan. To prevent maple syrup from burning, use it as part of a glaze mixed with oil rather than drizzling on top. For extra sweetness, add more maple syrup in the last 5 minutes of roasting. Leftovers taste even better the next day.

Nutrition

Keywords: roasted root vegetables, maple glaze, cinnamon, fall side dish, Thanksgiving, vegan, gluten-free, healthy, easy

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