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    Category Home » Vegetables » Maple and Cumin Roasted Root Vegetables

    Maple and Cumin Roasted Root Vegetables

    Published: Dec 30, 2017 · Modified: Nov 1, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

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

    Check out more great fall recipes:

    • Root Vegetables Mash with Caramelized Leeks
    • Carrot and Parsnip Soup with Apple and Bacon
    • Whipped Japanese Sweet Potatoes
    • Honey Roasted Squash with Pumpkin Seed Dukkah
    • Maple Brown Butter Roasted Squash
    • Roasted Fingerling Potatoes with Rosemary and Garlic

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Maple and Cumin Roasted Root Vegetables

    Savory and sweet roasted root vegetables tossed with maple syrup, cumin, rosemary, thyme, and sea salt. The perfect side dish for a cozy winter dinner!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 6
    Calories: 427kcal
    Author: Leigh Anderson

    Ingredients

    • 2 medium-sized winter squash: delicata, kabocha or butternut seeded and cut into 1-inch pieces
    • 6 shallots skin on, sliced in half lengthwise
    • 1 large sweet potato cut into 1-inch pieces
    • 2 bunches carrots tops removed, halved lengthwise
    • 4 parsnips quartered lengthwise
    • ¼ c maple syrup
    • ½ c olive oil
    • 2 tbsp ground cumin
    • 4 sprigs thyme
    • 4 sprigs rosemary
    • salt and pepper

    Instructions

    • Preheat your oven to 400. Line two baking trays with parchment paper.
    • 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. 
    • Roast the vegetables for 35-40 minutes until they are tender and caramelized.
    • Pile the vegetables onto a large platter or plate. Before serving, finish with flaky sea salt and a sprinkling of fresh thyme leaves.

    Notes

     
    Recipe FAQS:
    • 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 in 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.

    Nutrition

    Calories: 427kcal | Carbohydrates: 84g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 1971mg | Fiber: 16g | Sugar: 28g | Vitamin A: 53605IU | Vitamin C: 81mg | Calcium: 257mg | Iron: 5mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    Roast Chicken with Toasted Bread Salad (Zuni Café Inspired) »

    Reader Interactions

    Comments

    1. Ann

      February 23, 2022 at 5:47 am

      5 stars
      So easy and absolutely delicious!

      Reply

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