Maple Roasted Carrots, Parsnips & Beets with Rosemary
Maple Roasted Carrots, Parsnips & Beets with Rosemary is a vibrant and flavorful side dish that brings warmth and comfort to any table. The caramelization of sweet vegetables, combined with the rich flavor of maple syrup and aromatic rosemary, creates a delightful medley that will impress your guests. Perfect for holiday gatherings or cozy weeknight dinners, this dish showcases seasonal produce in a way that’s both elegant and simple.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 1 lb beets, peeled and cut into 1-inch chunks
- 1/4 cup pure maple syrup
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine chopped carrots, parsnips, and beets. Drizzle with olive oil and maple syrup; season generously with salt and pepper.
- Toss the vegetables until evenly coated. Add fresh rosemary sprigs and mix well.
- Spread the mixture on the prepared baking sheet in a single layer.
- Roast for 30-35 minutes, flipping halfway through until golden brown and tender.
- Let cool slightly before serving; garnish with additional rosemary if desired.
Nutrition
- Serving Size: 150g
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added crunch, consider sprinkling nuts or feta cheese on top after roasting. Feel free to swap in other root vegetables like sweet potatoes or turnips for variety.