Maple-Mustard Glazed Roasted Root Vegetables

Why You’ll Love This Recipe

• A colorful mix of carrots, parsnips, sweet potatoes, and beets that looks as good as it tastes.
• Deep, roasty flavors with crisp, herby edges and a glossy maple-mustard glaze.
• Simple, pantry-friendly ingredients, but special enough for holidays and dinner parties.
• Hands-off roasting time so you can focus on the rest of the meal.

Grocery List

• Produce: Carrots, parsnips, sweet potatoes, beets, garlic, fresh thyme or rosemary (optional), fresh parsley (optional).
• Dairy: None required (optional: goat cheese or feta for serving).
• Pantry: Olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, kosher salt, black pepper, dried thyme, dried rosemary.

Full Ingredients

Roasted Root-Vegetable Medley

• 3 medium carrots, peeled and cut into 1-inch sticks
• 3 medium parsnips, peeled and cut into 1-inch sticks
• 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes
• 3 medium beets (about 14 oz / 400 g), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1½ tsp kosher salt (use ¾ tsp if using fine salt), plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme or 2 tsp fresh thyme leaves, finely chopped
• 1 tsp dried rosemary or 2 tsp fresh rosemary leaves, finely chopped

Maple-Mustard Glaze

• 1½ tbsp pure maple syrup
• 1½ tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 cloves garlic, minced or finely grated
• Pinch of kosher salt and black pepper

Optional Finishing Touches

• 2 tbsp chopped fresh flat-leaf parsley
• Extra fresh thyme leaves for sprinkling
• Crumbled goat cheese or feta, to taste (optional)
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pans

Preheat your oven to 425°F (220°C). A hot oven is key for getting those deep caramelized edges without drying out the centers. Line 2 large rimmed baking sheets with parchment paper for easy cleanup and to minimize sticking. If you prefer, you can lightly oil the pans instead, but parchment gives especially nice browning with less chance of burning.

Position the oven racks in the upper and lower thirds of the oven so both trays can roast evenly at the same time.

Step 2: Make the maple-mustard glaze

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, 1 tbsp olive oil, minced garlic, and a pinch of salt and pepper. Whisk until smooth and emulsified; it should look glossy and slightly thick. Set the glaze aside.

This glaze will be added partway through roasting so the natural sugars caramelize beautifully without burning.

Step 3: Prep and cut the root vegetables

Peel the carrots, parsnips, sweet potatoes, and beets. Cut everything into pieces that are as similar in size as possible, about 1 inch. Aim for sticks or chunks that are roughly the same thickness so they roast evenly:

• Carrots and parsnips: cut into 1-inch sticks or thick batons.
• Sweet potatoes: cut into 1-inch cubes.
• Beets: cut into 1-inch cubes.

If you want to keep the beets from staining the other vegetables, you can place them on one side of the baking sheet or even on their own pan. The color bleed is mostly visual, not a flavor issue, so this is optional.

Step 4: Season the vegetables

Place all the cut vegetables in a large mixing bowl. Drizzle with 2 tbsp olive oil, then sprinkle over the 1½ tsp kosher salt, ½ tsp black pepper, dried or fresh thyme, and dried or fresh rosemary.

Toss thoroughly with your hands or a large spoon until everything is evenly coated. Make sure each piece has a light, even sheen of oil and is kissed with herbs and seasoning. Taste one small piece of raw vegetable for salt (optional but helpful); it should taste pleasantly seasoned, knowing the flavor will concentrate as it roasts.

Step 5: Arrange on baking sheets

Divide the seasoned vegetables between the two prepared baking sheets, spreading them in a single, even layer. Do not crowd them; overcrowding leads to steaming instead of roasting. If needed, use a third pan rather than piling them up.

If you want to preserve color contrast, keep the beets clustered together on one side of a pan or on their own pan. The carrots, parsnips, and sweet potatoes can mingle freely.

Slide the pans into the oven, one on each rack.

Step 6: Roast, glaze, and finish roasting

Roast the vegetables for 20 minutes without disturbing them. This allows a crust to form and encourages browning. After 20 minutes, remove both pans from the oven and reduce oven temperature only if your oven runs hot (otherwise keep it at 425°F).

Drizzle the maple-mustard glaze evenly over the vegetables, dividing it between the two pans. Use a spatula to gently toss and flip the vegetables right on the sheets so they are coated in the glaze and turned to expose new sides to the heat.

Return the pans to the oven, swapping their positions (top to bottom, bottom to top). Roast for another 15 minutes, tossing once more halfway through if you like, until the vegetables are tender in the center, well browned on the edges, and glossy with a sticky glaze. Total roasting time will be about 35 minutes.

Step 7: Taste, garnish, and serve

Remove the pans from the oven. Taste a piece and adjust the seasoning with a little more salt and pepper if needed. Transfer the vegetables to a warm serving platter or shallow bowl, making sure to scrape any caramelized bits and extra glaze from the pans over the top.

Sprinkle with chopped fresh parsley</strong) and extra thyme leaves if using. For extra richness, you can add a light crumble of goat cheese or feta and a pinch of flaky sea salt just before serving. Serve hot or warm alongside roasted meats, poultry, fish, or as the star of a vegetarian plate.