Maple Roasted Vegetables
These maple roasted vegetables use a smart delayed glaze method for perfectly caramelized, crispy edges without any sticky, burnt mess. A naturally vegan and gluten-free side dish that is perfect for holiday tables!
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
Ingredients
- 1 red onion, sliced
- 2 large carrots, peeled and diced to 1" cubes
- 2 large parsnips, peeled and diced to 1" cubes
- 1 large orange sweet potato, diced to 1" cubes
- 1 large purple sweet potato, diced to 1" cubes
- 1 bunch radishes, ends trimmed and halved
- 2 tablespoons olive oil
- 4 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon sea or kosher salt
- 1 teaspoon cracked black pepper
- 1/3 cup chopped pecans
- 1 tablespoon fresh thyme
Instructions
Prep the Oven and Vegetables
- Heat your oven to 425°F, the sweet spot for high heat roasting and strong browning. Line two baking sheets with parchment paper so the vegetables release easily and the glaze does not weld itself to the pan later.
- Place the sliced and diced vegetables in a large mixing bowl. If you have washed them just before cooking, dry them well first so they roast instead of steam.
Start with the Savory Roast
- Drizzle the vegetables with the olive oil, then season with the sea or kosher salt and cracked black pepper. Toss until every piece looks lightly coated and glossy, with no dry floury-looking spots.
- Spread the vegetables evenly over the two baking sheets, giving them breathing room so the hot air can circulate. Roast for 25 minutes, until the edges begin to deepen in color and the kitchen smells sweet, earthy, and savory.
Whisk the Delayed Glaze
- While the vegetables roast, whisk together the maple syrup, apple cider vinegar, and 1 teaspoon Dijon mustard (optional, but highly recommended) in a small bowl until the mixture is smooth and unified, with no streaks of mustard left behind.
Finish the Caramelization
- Pull the pans from the oven after the initial roast and pour the glaze over the vegetables right on the baking sheets. Toss carefully to coat the pieces evenly, making sure that shiny maple mixture reaches the corners and cut sides where the best caramelization happens.
- Return the pans to the oven for 10 minutes. Give the vegetables a stir at this stage so they brown evenly, then scatter the chopped pecans over the top and roast for 5 minutes more, until the vegetables are crisp at the edges, golden in spots, and the pecans smell toasty.
- Take the pans out and toss everything with the fresh thyme while the vegetables are still hot. Serve right away for that best sweet, savory, earthy, and crunchy bite.
Notes
Drying Vegetables: Make sure to dry the vegetables completely after washing them. Excess moisture will cause them to steam rather than develop crispy edges.
Pan Spacing: Always use two baking sheets instead of overcrowding one. Hot air needs space to circulate to trigger the browning process.
Uniform Dice: Cut your root vegetables into even, 1-inch cubes. Uniform pieces guarantee that everything finishes cooking at the exact same time without burning.
Make-Ahead: If you are prepping for a holiday, chop all your vegetables 1 to 2 days ahead of time and store them in an airtight container in the refrigerator.
Reheating: Revive leftovers in a 400°F oven or an air fryer for 5 to 7 minutes to keep them crispy. Avoid microwaving, which will turn your beautiful roasted vegetables mushy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.