These maple roasted root vegetables are everything you want in a crowd pleasing Thanksgiving side dish: beautiful, delicious, and easy to prepare. Naturally vegan and paleo, this is a universally diet friendly recipe that’s jam packed with seasonal fun and flavor.
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Can you stand one more Thanksgiving side dish recipe? I hope you can, because these maple roasted root vegetables deserve your immediate attention and consideration.
Diced root veggies are tossed with maple syrup, olive oil, and cider vinegar (for zing!) then roasted until they’re perfectly soft and caramelized. They’re then topped with pecans for crunch and chopped thyme for earthiness and the resulting flavor combo is WOWZA good. Not only is this dish easy on the eyes, but it’s stupid simple to prepare.
Maple Roasted Root Vegetables Recipe
Colorful and impressive looking, this recipe for maple root vegetables couldn’t be simpler. Use any combination of root vegetables that strike your fancy, just be sure to dice the pieces into uniform sizes so they roast evenly.
Start by selecting your root vegetables – I used parsnips, carrots, orange and purple sweet potatoes, and radishes – and dice them into roughly 1″ cubes (or in the case of the radishes, halves). I leave the skins on the potatoes, but shave the carrots and parsnips. You, however, do you. Slice a red onion and toss that in there too.
Toss the vegetables with maple syrup, olive oil, and cider vinegar. The vinegar adds tang and the perfect seasonal acidity to make the roasted veggies really pop. Spread the veggies onto two baking sheets lined with parchment paper and pour any residual marinade over them. Then sprinkle with salt and pepper and transfer to a 425°F oven to get their roast on.
Roast for 20 minutes, then give ’em a good stir to ensure that caramelization actions happens on all sides. And then in the last five minutes, sprinkle a handful of chopped pecans over the root vegetables.
Pro Tip! Prepare the root vegetables a few hours in advance and let them marinate in the fridge. Pop them into the oven as soon as the turkey comes out, and let them roast while the turkey rests. They’ll get doubly infused with flavor, and you’ll have one less thing to do.
Look. At. That. Tray. Of. Beauty! And look at you, you Thanksgiving goddess. Good job. Now go pour a glass of pinot noir and tuck into your root veggies and turkey, and feel like a Food and Wine superstar.
Dietary Accommodations and Variations
This recipe is vegan, paleo, gluten free, dairy free, and grain free. One serving also gives you over 200% of your daily Vitamin A requirement. Who says healthy can’t be festive and delicious? Whee!
Use any root vegetables that strike your fancy, including but not limited to:
- carrots and parsnips
- baby new or yukon gold potatoes, purple potatoes, or any variety of sweet potato
- rutabagas, kohlrabi, and turnips
- radishes and beets
The roasted root vegetable world is indeed your Thanksgiving oyster.
More Thanksgiving Side Dishes
Love these maple roasted root vegetables? Want more? Enjoy these other veggielicious seasonal favorites:
- Honey Roasted Carrots with Cumin
- Bacon Brussels Sprouts with Maple Bourbon Glaze
- Garlicky Green Beans with Crispy Shallots
- Baked Butternut Squash and Sweet Potato Fritters
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Maple Roasted Root Vegetables with Pecans and Thyme
Print Recipe Rate This RecipeIngredients
- 1 red onion sliced
- 2 large carrots peeled and diced to 1" cubes
- 2 large parsnips peeled and diced to 1" cubes
- 1 large orange sweet potato diced to 1" cubes
- 1 large purple sweet potato diced to 1" cubes
- 1 bunch radishes ends trimmed and halved
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1/3 c chopped pecans
- 1 tbsp fresh thyme
Instructions
- Heat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Place the olive oil, maple syrup, and apple cider vinegar into a small bowl. Whisk until combined.
- Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.
- Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.
- Transfer the baking sheets to the oven and roast for 20 minutes. Remove the sheets from the oven, stir the vegetables, then return to the oven and roast an additional 20 minutes. Remove the sheets from the oven one final time and sprinkle the pecans over the vegetables. Return to the oven to roast for 5 an additional minutes.
- Remove the baking sheets from the oven and sprinkle with fresh thyme. Transfer to a serving bowl and serve immediately.
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