Maple and Cumin Roasted Root Vegetables

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Savory and sweet roasted winter vegetables tossed with maple syrup, cumin, rosemary, thyme, and sea salt. The perfect side dish for a cozy winter dinner!

an oval platter filled with roasted root vegetables; carrots, parsnips, shallot, rosemary and thyme

Autumn is officially here and when I think of this time of year I think of warm and savory, caramelized roasted vegetables. This particular recipe is one I’ve made 100 times! Before roasting, I like to add a drizzle of maple syrup to bring out the sweetness in the vegetables, and cumin to enhances their savoriness.

Roasting veggies in the oven couldn’t be easier! Start to finish this recipe is ready in under an hour and it’s the perfect to side dish to all your favorite fall recipes like; Roasted Mushroom Risotto, Wild Rice and Mushroom Soup, or Vegetarian French Onion Soup!

Ingredients You’ll Need

You can use any of your favorite root vegetables or winter squashes for this recipe! Turnips, beets, rutabagas, and celery root would all be great additions or substitutions.

an assortment of produce; squash, parsnips, shallots, thyme, rosemary, sweet potato and carrot

Recipe Step by Step

Step 1. Season the Vegetables

Arrange the vegetables on the baking trays. Pour half the olive oil and maple syrup over each tray. Season with salt and pepper, cumin, rosemary, and thyme, toss until evenly coated.

Step 2. Roast

Roast the vegetables for 35-40 minutes until they are tender and caramelized.

a baking tray golden-brown roasted carrots, squash, sweet potato and shallot

Step 3. Serve

Pile the roasted vegetables onto a large platter or plate. Before serving, finish with flaky sea salt and a sprinkling of fresh thyme leaves.

FAQ’s and Expert Tips

Do you need to peel root vegetables before roasting?

Nope! In fact, I prefer the way they taste with the skin on. Give your vegetables a good wash before roasting to ensure there isn’t any lingering dirt or impurities.

How do you achieve golden brown, caramelized roasted vegetables?

If vegetables are too crowded on the pan they will steam rather than caramelize. It is crucial to arrange your vegetables in one single layer with plenty of space in-between each piece. Use two sheet trays if you have to!

Storing Leftovers:

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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Maple and Cumin Roasted Root Vegetables

Ingredients You’ll Need