Maple roasted root vegetables

Maple roasted root vegetables

Nov 13 2020


40-45 mn

Serves 6

I try as much as possible to eat according to seasons and what I find at the farmers market. I really feel the benefits of it. So when fall is here it is important to eat root vegetables and this recipe really ticks the box because you can use as many or as little veggies as you want. It is warm and comforting and super easy to prepare.


  • 1 red onion, peeled and cut in small wedges
  • 2 large carrots, peeled and sliced
  • 1 large sweet potato, peeled and cut into cubes
  • 1 large purple potato, peeled and cut into cubes
  • 1 bunch of radishes, washed and ends trimmed
  • 2 medium parsnips, peeled and sliced
  • 2-3 tbsp of olive oil
  • 2-3 tbsp of maple syrup
  • 2 sprigs of thyme
  • 1/3 cup of chopped walnuts
  • Salt and pepper to taste


Preheat the oven at 425F.

Place the veggies onto a large baking sheet , I like to line them with baking paper (it makes it easier to clean) and toss with the olive oil and maple syrup, sprinkle the thyme, some salt and pepper.

Roast for 40-45 minutes, tossing 2 times and rotating the pan halfway.

When cooked to your likeness (I like mine still a bit al dente) add the chopped walnuts, taste and adapt seasoning. Sometimes I like adding a drizzle of balsamic glaze or tahini, just to mix it up.

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