Roasted Root Vegetables
Carrots, parsnips, swede and sweet potato roasted hard on a hot tray, then glazed with maple syrup and thyme. Sixty-five minutes.
Method
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Heat the oven to 220°C / 425°F with two large baking trays inside.
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Toss all the vegetables with the oil, salt and pepper until glossy.
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Spread over the hot trays in a single layer without crowding.
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Roast 25 minutes.
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Drizzle with the maple syrup, scatter over the thyme, turn the vegetables and roast 15 to 20 minutes more, until deep golden at the edges and tender.
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Toss with the balsamic vinegar and parsley and serve hot.
Chef’s Tips
- Preheat the trays. Vegetables that hit hot metal brown rather than steam.
- Add the maple late or it burns before the vegetables are tender.
- Cut everything to the same size so it finishes together.
Pairing Suggestions
- Roast chicken
- A nut roast
- Maple glazed salmon
Storage & Reheating
Refrigerate up to 4 days and re-crisp in a 200°C oven for 10 minutes. Freezing softens them, but they work well blended into soup.
Common questions
How long does Roasted Root Vegetables take to make?
About 1 hour 5 minutes in total — 20 minutes of preparation and 45 minutes of cooking. The recipe serves 6.
What are the key tips for making Roasted Root Vegetables?
Preheat the trays. Vegetables that hit hot metal brown rather than steam. Add the maple late or it burns before the vegetables are tender. Cut everything to the same size so it finishes together.
What should I serve with Roasted Root Vegetables?
Roast chicken; A nut roast; Maple glazed salmon.
Can Roasted Root Vegetables be made ahead or frozen?
Refrigerate up to 4 days and re-crisp in a 200°C oven for 10 minutes. Freezing softens them, but they work well blended into soup.
Is Roasted Root Vegetables suitable for a special diet?
This recipe is vegan, vegetarian, gluten-free and dairy-free. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Roasted Root Vegetables?
About 230 kcal per serving, with 3 g protein, 32 g carbohydrate and 10 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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