Maple roasted root vegetables with parsnip puree make an easy side dish for these chilly days out there. Vegetarian and naturally gluten-free, it features sweet, caramelized flavors, in a lovely medley of textures.
Make the best of root vegetables while in season! These underground plants are hearty, comforting, and always so colorful. Plus there are endless of possibilities to arrange them in soups, stews, or simply roasted in the oven. These veggies will make you love these chilly fall and winter days.
Roasting root vegetables is my favorite way to prepare them. It makes them slightly crispy on the outside yet tender in the inside, with delicious smoky flavors. For this recipe, I coated root vegetables with maple syrup before roasting them in the oven. It brings additional sweet and caramelized flavors one can’t resist. For an interesting contrast in textures, I like to pair them with a simple parsnip puree.
Ingredients you need
- Root vegetables. In this recipe I used baby rainbow carrots, beets, parsnips.
- Olive oil. It is a mandatory ingredient to roast root vegetables in the oven.
- Maple syrup. It is used to caramelized the root vegetables, bringing some strong, smoky flavors. For milder palates, you can replace maple syrup with honey.
- Herbs. I used fresh thyme and rosemary, both bringing refreshing herbal flavors. You could use one or the other, both, or why not replace them all with fresh basil used to garnish when serving.
- Garlic. I love the contrast between garlicky flavors and the sweet smoky flavors brought by the maple syrup.
May I use other root vegetables?
Sure you can! Root vegetables include carrots, parsnips, beets, turnips, fennels, sweet potatoes, celeriac (also known as celery root), and rutabagas.
You can also add some onions to the dish: red onions in particular will work perfectly, cut into quarters, coated with the maple glaze and roasted with the other vegetables.
How to prepare maple roasted root vegetables?
Maple roasted root vegetables come together easily in just a few steps:
- Prepare the maple glaze/marinade: combine maple syrup, olive oil, balsamic vinegar and garlic in a bowl.
- Spread root vegetables onto a baking sheet, and pour the marinade over. Make sure you cut the larger ones lengthwise so they’re all the same size, roughly.
- Add the seasoning, herbs, and toss well.
- Roast in a preheated oven at 450°F (230°C) until tender and lightly caramelized, shaking the pan from time to time to ensure veggies are evenly roasted.
A simple parsnip puree
You can serve maple roasted root vegetables with or without parsnip puree. I personally like the interesting contrast of flavors it brings to the dish, and it also makes it more satisfying, just perfect to enjoy as a unique vegetarian meal for dinner.
Unlike the other root vegetables featured in this recipe, the parsnips are boiled in water rather than roasted in the oven, until fork tender. Because they are a little bit harder to mash than potatoes, I simply mix them in a food processor together with cream and butter. You can make it very smooth or a little bit more chunky depending on your own personal tastes. Don’t forget the seasoning to enhance its flavors!
More roasted vegetable recipes:
- Soy Roasted Brussels Sprouts
- Roasted Delicata Squash with Quinoa and Mint Pesto
- Roasted Root Vegetables with Feta and Honey
- Red Lentil Dal with Roasted Pumpkin
- Cauliflower Steaks with Harissa Tahini Sauce
What’s for dessert?
Complete this vegetarian dish with a fruity seasonal dessert. Here are a few ideas you may like:
Lastly, if you make these Maple Roasted Root Vegetables, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Maple roasted root vegetables with parsnip puree make an easy side dish for these chilly days out there. It features sweet, caramelized flavors, in a lovely medley of textures.
For the maple roasted vegetables:
- 2 pounds (approx. 1 kg) baby rainbow carrots, halved lengthwise for the larger ones
- ½ pound (225g) parsnips, halved lengthwise for the larger ones
- 4 small beetroots, halved or cut into quarters
- 2 garlic cloves, minced
- 3 Tablespoons olive oil
- 1 ½ Tablespoon maple syrup
- 1 Tablespoon balsamic vinegar
- 2 teaspoons fresh thyme and/or rosemary
- Salt and freshly ground pepper
For the parsnip puree:
- 1 pound (450g) parsnip, trimmed, peeled, and cubed
- 2 Tablespoons butter
- 1 Tablespoon heavy cream
- Salt and pepper
For the maple roasted vegetables:
- Preheat oven to 450°F (230°C) and line a baking sheet with aluminum foil for easier cleanup.
- In a small bowl, combine olive oil, maple syrup, balsamic vinegar, and garlic.
- Add all vegetables to the baking sheet, and evenly drizzle with the marinade. Sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
- Arrange root vegetables in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until lightly caramelized around the edges and fork tender. Baking times will vary based on the size of vegetables and personal preference for doneness.
- Stir and flip halfway through baking to ensure all sides cook evenly.
For the parsnip puree:
- Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain.
- Transfer the parsnips to a food processor. Add the butter and cream and purée until smooth. Season with salt and pepper.
- Serve parsnip purée alongside with maple roasted root vegetables, sprinkle additional thyme and rosemary, and enjoy!
Keywords: Maple Roasted Root Vegetables
This recipe was originally created and developed for my partner Peugeot Saveurs recipe website.