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Maple Roasted Root Vegetables - Food Gypsy

Maple Roasted Root Vegetables

It’s Sugarshack time, time for a bit of sweetness in your life with Maple Roasted Root Vegetables.  A perfect side with roasted pork, a seared chicken breast or as a vegetarian main, rich in nutrition.

Such a simple dish, the only real trick to making Maple Roasted Root Vegetables is timing.  In this recipe we’re using carrots, parsnips, sweet potatoes, mini potatoes and leeks.  Carrots are dense little suckers.  They are going to take the longest to cook.  Leeks are delicate and cook quickly.  Parsnips, sweet potatoes and baby potatoes will cook at about the same pace.  So instead of tossing it all in the oven and having burned leeks and soggy parsnips once the carrots finish; stage your maple glazed veggies in oven in three waves.

Maple Roasted Root Vegetables, ingredients - Food Gypsy

The prep is fast and because we roast in the oven, this is what I call ‘passive cooking’.  It’s just a matter of managing time and results.  This way you can put your time and effort into something else.  I also don’t peel these vegetables, leaving all that fiber and nutrition intact.  Making it easier, and faster, for a casual finish.

If you have fussy kids, this dish is the bomb.  Maple is such a great way to bring out the natural sweetness of nature’s naturally sweet offerings.  Tap a little maple love.

Maple Roasted Root Vegetables, glaze - Food Gypsy

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Maple Roasted Root Vegetables - Food Gypsy

Maple Roasted Root Vegetables

  • Author: Cori Horton
  • Total Time: 1 hour
  • Yield: Serves 4
  • Diet: Vegan


Maple Roasted Root Vegetables is a perfect side with roasted pork, a seared chicken breast or as a vegetarian main, rich in nutrition, low in fat and gluten-free.


Units Scale

6 heirloom carrots
6 parsnips
810 mini sweet potatoes
1214 mini potatoes (optional)
2 leeks
3 cloves garlic, crushed
68 cloves garlic, whole
2 tablespoons olive oil
1/4 cup maple syrup
salt & pepper to taste


  1. Pre-heat oven to 375°F (190°C). Line a baking sheet with either parchment paper or tinfoil, coated with non-stick spray.
  2.  Combine crushed garlic, olive oil, maple syrup and salt & pepper with a whisk in a medium sized bowl.  Divide half the glaze into another bowl. Wash & cut carrots in chunky pieces, toss with glaze then scatter onto baking sheet and place in the oven for 10 minutes.
  3.  Scrub and cut parsnips, and mini potatoes and mini sweet potatoes and cut lengthwise.  (If you’re working with large sweet potatoes cut into chunky bites.) Peel extra whole garlic cloves and as the timer for the carrots chimes toss parsnips, potatoes and sweet potatoes with more glaze and add to the carrots. Roast for 20 minutes.
  4.  Wash leeks thoroughly. Cut into hefty pieces. Toss with remaining glaze and as the timer chimes for the second time, turn roasting vegetables to coat and brown evenly. Add the leeks to the mix and return to the oven for the final 10 minutes until roots are soft and sticky, with golden edges and serve, hot.


Canadian maple brings its own set of nutritional benefits; loaded with Manganese, Vitamin B2, Zinc, Magnesium, Calcium and Potassium.  It’s made of tree juice.  I mean, how vegan is that?!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dishes
  • Method: Roast
  • Cuisine: North American

Keywords: Root Vegetables, Roasted Vegetables, Maple Syrup, Maple Roasted

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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