Maple Roasted Root Vegetables

Maple Roasted Root Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 4 red-skinned potatoes – unpeeled

  • 3 large parsnips

  • 3 large carrots

  • 1 red onion

  • 1 ½ cups peeled butternut squash

  • 2 T melted butter

  • ¾ tsp each dried thyme, salt & pepper

  • 2 T maple syrup


Cut potatoes, parsnips, and carrots into 1 ½ inch chunks. Keeping root end of onion intact, trim off roots, cut into 8 wedges. In large bowl, toss together potatoes, parsnips, carrots, onion, squash, butter, thyme, salt and pepper; spread on greased large rimmed baking sheet. Roast in 450 oven, stirring 3 times, until very tender and browned, about 50 minutes. Drizzle maple syrup, stirring to coat; return to oven and roast until glazed, about 10 minutes. *TIP: To speed up roasting; in large pot of boiling salted water, blanch chopped parsnips, carrots, potatoes and squash for 5 minutes. Drain and chill under cold water; drain. (Make ahead and keep in fridge for 1 day). Decrease roasting by 30 minutes. For easy clean-up, line baking sheet with greased foil.


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