Maple Roasted Root Vegetables

These Maple Roasted Root Vegetables are a flavorful side dish! It's made with beets, carrots, and turnips roasted with a sticky maple glaze.

If you're looking for a side dish that's perfect for the autumn and winter months, be sure to check out these Roasted Root Vegetables! The veggies are roasted until tender and then tossed in a glaze made with maple syrup.

I love dishes that utilize seasonal ingredients any time of the year. When it comes to the autumn and winter months, you can't beat a dish prepared with root vegetables. Root vegetables are great because they're tasty, versatile, budget-friendly, and lend themselves to all kinds of cooking techniques.

One of the best ways to prepare root vegetables is to roast them in the oven. The roasting process helps to soften and caramelize them, which brings out their natural sweetness. Roasted root veggies are the perfect addition to a Thanksgiving or Christmas menu.

This recipe is made with beets, carrots, and turnips that are diced and roasted in the oven with some olive oil, kosher salt and pepper. They're then tossed in a sweet and savory glaze made with maple syrup, Dijon mustard, garlic and onion powder, white wine vinegar, and Sriracha hot sauce.

Roasted veggies are perfect served during the holidays along with turkey, ham, or any roasted meats as well as classic dishes like mashed potatoes, gravy, and stuffing. This dish is earthy, sweet, tangy, and the color of the root veggies is beautiful.

Jump to:

• What Is A Root Vegetable?
• Ingredients For Maple Roasted Root Vegetables
• Which Root Vegetables Are Best For Roasting?
• Do Root Vegetables Need To Be Peeled First?
• How To Peel Root Vegetables
• How To Make Maple Glaze For Vegetables
• How To Make Maple Roasted Root Vegetables
• What To Serve With Maple Roasted Vegetables
• How Long Do These Vegetables Last In The Fridge?
• Can They Be Frozen?
• Can It Be Made Ahead?
• Maple Roasted Root Vegetables

What Is A Root Vegetable?

A root vegetable is simply a vegetable in which the edible part of the plant grows underground. Root vegetables tend to get overlooked, which is unfortunate because they're are super healthy and versatile. They can be roasted, sauteed, grilled, boiled, or pureed and added to everything from soups and stews to salads and casseroles.

Root veggies are typically in season from late fall to early spring, making the colder months a great time to enjoy them.

Generally, the flavor of root veggies is earthy and slightly sweet. Cooking root vegetables helps to bring out their natural sweetness.

Examples of root vegetables include carrots, turnips, rutabaga, parsnips, potatoes and sweet potatoes, beets, celery root (also known as celeriac), and radishes. Garlic, onions, and ginger are also considered root vegetables.

Another reason to love root vegetables is that they're inexpensive. You can fill up on them without breaking the bank.

Ingredients For Maple Roasted Root Vegetables

Here's what you'll need to make it.

• 2-3 medium-sized Red or Golden Beets (yields 2 heaping cups diced)
• 3-4 medium-sized Turnips (yields 2 heaping cups diced)
• 3-4 Carrots (yields 2 heaping cups diced)
• 2 Tbsp. Olive Oil
• ¼ tsp. each of Kosher Salt and Pepper
• ¼ cup Maple Syrup
• 2 tsp. Dijon Mustard
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ½ tsp. White Wine Vinegar (or red wine vinegar)
• ½ tsp. Sriracha Hot Sauce
• 1 Tbsp. Vegetable Broth
• Sprinkle of Kosher Salt or Flaky Sea Salt for garnish
• Fresh Herbs such as Chives or Parsley for garnish (optional)

Which Root Vegetables Are Best For Roasting?

Root vegetables are particularly great for roasting because they have a low water content, which helps to prevent them from becoming mushy. Generally, they hold up nicely during the roasting process.

Roasting root veggies in the oven helps to caramelize them and bring out their natural sweetness. That sweetness is complemented with the addition of the maple glaze in these Maple Roasted Root Vegetables.

This recipe calls for a blend of root vegetables, which provides the dish with a variety of flavors and bright colors. It uses red beets (or golden beets), carrots, and turnips.

You can substitute any of these for root vegetables of your choice. Here are some great options:

• Rutabaga
• Parsnips
• Sweet Potatoes or Yams
• Celery Root (also known as celeriac)

Do Root Vegetables Need To Be Peeled First?

Yes, the root vegetables need to be peeled before making this dish. The skins of root vegetables like beets and turnips can be tough and results in an unappealing texture when roasted.

Root vegetables like turnips, parsnips and rutabaga are sometimes coated in a food-grade wax before they are shipped to the grocery store. The wax helps to preserve the vegetables and gives them a longer shelf-life.

It's important to peel these vegetables to get rid of the food-grade wax.

How To Peel Root Vegetables

The process of peeling root vegetables is easy to do and all that's needed is a cutting board and a vegetable peeler and knife.

• To peel round root vegetables such as beets, turnips, or rutabaga, simply cut both the top and bottom portion of the vegetable off with a knife and discard. This gives you a flat surface on both the top and bottom of the vegetable.
• Place one of the flat surfaces on a cutting board and peel the root vegetable with a vegetable peeler or with a knife. Discard the skins in a compost bin or garbage.
• To peel carrots and parsnips, simply cut the top and bottom portion off with a knife and discard. Use a vegetable peeler to remove the skin and discard.

For more detailed instructions on how to peel root vegetables, check out this post - How To Cut Rutabaga.

How To Make Maple Glaze For Vegetables

This dish is made by roasting the diced root vegetables in the oven on a baking sheet until tender and then tossing them in a maple glaze toward the end of the cooking process.

The maple dressing coats the roasted veggies in a sweet and sticky glaze and provides the dish with a sweet, tangy, and slightly spicy flavor. The glaze helps the natural flavors in the vegetables to pop.

It's important to use pure maple syrup and not imitation maple syrup or pancake syrup. This will provide the dish with the best flavor and texture.

This dressing is easy to make and can be prepared while the vegetables are roasting in the oven.

1. Combine ¼ cup of pure maple syrup, 2 tsp. of Dijon mustard, ½ tsp. of white wine vinegar (or red wine vinegar), ½ tsp. of Sriracha hot sauce (make sure brand is gluten free if gluten is an issue for you), 1 Tbsp. of vegetable broth, and ¼ tsp. each of garlic and onion powder.
2. Stir all of these ingredients until completely combined using a small whisk or fork.

How To Make Maple Roasted Root Vegetables

These Maple Roasted Root Veggies are easy to make, but there are a few tips to keep in mind when roasting vegetables that help to ensure optimal texture and flavor.

• Make sure that all of the vegetables are diced roughly the same size to ensure that they cook evenly.
• Use a large sheet pan and make sure there is enough space between the vegetables. This helps the veggies to roast instead of steam.
• Make sure that the veggies are evenly coated in olive oil, kosher salt and pepper to prevent them from drying out.
• Use vegetables with a similar cooking time.
• Roast the veggies until they are tender, but not mushy.

The root vegetables are roasted for 30 minutes at 425 degrees Fahrenheit and then tossed in the maple glaze and roasted for an additional 2 minutes.

Cooking times may vary slightly depending on the size of the veggies and the oven used.

1. Heat the oven to 425 degrees Fahrenheit.
2. Start by peeling 2-3 medium-sized red or golden beets, 3-4 medium-sized turnips, and 3-4 carrots (see instructions above).
3. Dice the beets and turnips into small cubes (yields 2 heaping cups each of beets and turnips).
4. Slice the carrots and then cut the slices into half-moons or quarters, depending on the size of the carrot. The carrots should be roughly the same size as the beets and turnips (yields 2 heaping cups carrots).
5. Place the diced root vegetables onto a large baking sheet (feel free to line the baking sheet with parchment paper if you like).
6. Drizzle the root vegetables with 2 Tbsp. of olive oil and sprinkle with ¼ tsp. each of kosher salt and pepper. Toss until completely combined.
7. Place the baking sheet in the oven and roast for 30 minutes. Remove the baking sheet and check that the vegetables are tender, but not mushy (they should be easily pierced with a knife) (feel free to roast for an additional couple of minutes if needed).
8. Pour the maple glaze (see instructions above) over the root vegetables and toss until completely coated.
9. Return the baking sheet to the oven and roast for an additional 2 minutes. Remove the baking sheet and toss again until coated.
10. Garnish the vegetables with a bit more kosher salt or flaky sea salt along with some freshly minced herbs like chives or parsley for extra color and flavor (optional).

The vegetables will likely shrink a bit as they roast the oven.

What To Serve With Maple Roasted Vegetables

This seasonal side dish is perfect served as part of a holiday menu. It's great for Thanksgiving, Christmas, Easter, or any festive get-together.

These veggies pair nicely with roasted meats like turkey, chicken, or ham. They can also be served alongside steak or pot roast.

Side dishes like this one are great alongside classic holiday sides like mashed potatoes or mashed kohlrabi, stuffing, or green bean casserole.

You can also pair these maple roasted vegetables with some roasted or grilled chicken breast and a grain such as quinoa, wild rice, or polenta for a light and healthy meal.

Feel free to jazz these roasted vegetables up with some extra toppings. You can top it with some cheese like feta, goat cheese, or grated Parmesan for more richness. Alternately, it can be garnished with some toasted nuts like walnuts, pecans, or almonds or pumpkin or sunflower seeds for an extra crunchy texture.

Love roasted vegetables? Check out these recipes!

• Mediterranean Roasted Cauliflower
• Maple Mustard Brussels Sprouts
• Garlic Roasted Green Beans
• Ranch Roasted Red Potatoes
• Garlic Parmesan Roasted Cauliflower
• Sweet Spicy Brussels Sprouts
• Herb Roasted Red Potatoes

How Long Do These Vegetables Last In The Fridge?

Any leftover roasted vegetables should last for 2-3 doors stored in an airtight container in the refrigerator.

Be sure to allow the vegetables to cool completely before transferring to the fridge for storage.

Can They Be Frozen?

For optimal taste and texture, I do not recommend freezing these roasted vegetables.

Can It Be Made Ahead?

Feel free to peel and dice the vegetables the day ahead and store them in an airtight container in the refrigerator.

Prepare the recipe as directed right before serving.

Love root vegetables? Check out these recipes!

• Winter Root Vegetable Soup
• Harvest Vegetable Soup
• Air Fryer Parsnips
• Pickled Beet Feta Salad
• Savory Mashed Sweet Potatoes

Looking For More Root Vegetable Recipes? Don't Miss These!

Maple Roasted Sweet Potatoes with Cranberries and Pecans

Roasted Beet Salad with Citrus Date Vinaigrette

Roasted Heirloom Carrots