Name: Maple Roasted Root Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound carrots (peeled, cut into 1-inch pieces); 1 pound parsnips (peeled, cut into 1-inch pieces); 1 large sweet potato (about 12 oz, peeled, cut into 1-inch cubes); 1 large red onion (cut into wedges); 6 clove garlic cloves (peeled and left whole); ¼ cup extra-virgin olive oil; 2 tablespoon pure maple syrup; 1 teaspoon dried thyme; 1 teaspoon dried rosemary (crushed); 1 ¼ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon fresh parsley (chopped)

Instructions

Preheat
Preheat:
Preheat the oven to 425°F and line 2 large rimmed baking sheets with parchment.
Season
Season:
In a large bowl, whisk ¼ cup olive oil, 2 tablespoons maple syrup, 1 teaspoon thyme, 1 teaspoon rosemary, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper. Add the carrots, parsnips, sweet potato, red onion, and 6 garlic cloves and toss until evenly coated.
Roast
Roast:
Spread the vegetables in a single layer on the baking sheets. Roast for 35 to 40 minutes, stirring and rotating the pans halfway, until tender and caramelized at the edges.
Serve
Serve:
Transfer the roasted root vegetables to a platter and sprinkle with 2 tablespoons chopped parsley.

Tips

Cut every vegetable to the same size so they finish roasting at the same time. Using two pans keeps the vegetables from steaming and gives the best caramelization. Beets, butternut squash, turnips, and Brussels sprouts are all great additions; roast red beets on a separate pan so they don't stain everything.

Storage

Store leftover roasted root vegetables in the refrigerator for up to 5 days. Reheat at 400°F for 8 to 10 minutes, or add them to salads and grain bowls.