Roasted Root Vegetable Medley with Maple Glaze
A delightful medley of seasonal Canadian root vegetables, roasted until tender and caramelized, then finished with a sweet maple glaze.
Ingredients
- 500 g carrots — peeled and cut into 2.5 cm pieces
- 500 g parsnips — peeled and cut into 2.5 cm pieces
- 500 g potatoes — such as Yukon Gold, scrubbed and cut into 2.5 cm pieces
- 2 red onions — cut into wedges
- 60 mL olive oil
- 5 mL dried thyme
- 2 ½ mL salt
- 1 ¼ mL black pepper — freshly ground
- 60 mL maple syrup — pure Canadian, amber or dark
- 15 mL Dijon mustard
Equipment
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Whisk
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine carrots, parsnips, potatoes, and red onions. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Toss well until all vegetables are evenly coated.
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, using two sheets if necessary for even roasting.
- 4
Roast for 20 minutes, then flip the vegetables with a spatula to ensure even browning.
20 min timer - 5
While vegetables roast, whisk together maple syrup and Dijon mustard in a small bowl to create the glaze.
- 6
Return vegetables to the oven and roast for another 15-20 minutes, or until fork-tender and starting to caramelize at the edges.
20 min timer - 7
Remove the baking sheet from the oven. Drizzle the maple-Dijon glaze over the hot vegetables and toss gently to coat. Return to the oven for 5-7 minutes, watching carefully to prevent burning, until the glaze is slightly sticky and caramelized.
7 min timer - 8
Remove from the oven and serve immediately as a side dish.
Notes
- For extra flavour, add a few sprigs of fresh rosemary or sage to the roasting pan.
- Ensure vegetables are cut into similar sizes for even cooking.
Substitutions
- parsnips: sweet potatoes or rutabaga
- Dijon mustard: whole grain mustard for a textured glaze
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Not recommended; vegetables can become mushy when thawed.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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