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Roasted Root Vegetables: The Perfect Winter Side Dish
When it comes to winter side dishes, nothing feels more comforting than a tray of perfectly roasted root vegetables. The best part? This recipe lets the vegetables truly shine on their own without fussing over too many flavors or ingredients.
I love using a colorful mix of beets, carrots, and sweet potatoes to add natural sweetness, perfectly balanced by the earthier flavors of rutabaga and parsnips. To give it a little kick, I throw in some whole garlic cloves—they roast up beautifully, adding a subtle punch of flavor.
A drizzle of olive oil and a touch of maple syrup are all you need to pull everything together. The maple syrup caramelizes in the oven, creating that irresistible combination of earthy, sweet, and savory.
Simple. Sweet. And oh-so satisfying.
Whether you’re serving this alongside a cozy weeknight dinner or as part of a festive holiday spread, these roasted root vegetables will always steal the show.
Roasted Root Vegetables with Maple Syrup
Ingredients
- 12 cups medley of root vegetables, such as sweet potatoes, beets, carrots, parsnips, rutabaga, cut into 2 inch pieces
- 16 garlic cloves
- ¼ cup olive oil
- ¼ cup butter, melted
- ¼ cup maple syrup
- 1 Tbsp kosher salt
- ½ tsp black pepper
Optional garnish:
- sage leaves, fried
Instructions
- Preheat oven to 400 degrees.
- In a roasting pan, lined with parchment paper, toss all the ingredients together. Make sure the vegetables are in one single layer. If not then use two roasting pans if they don’t all fit into one.
- Place roasting pan in oven and roast for 20 minutes.
- After 20 minutes, toss the vegetables and increase oven temperature to 450 degrees and cook for another 20 minutes.
- Garnish with fried sage leaves to make it look pretty (optional).
Nutrition
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