Savory Roasted Root Vegetables with Maple and Cumin
Hearty, roasted root vegetables, drizzled with a touch of maple syrup and warming spices. It’s a little sweet, a little savory, and the perfect way to bring a cozy vibe to your winter table – get ready for everyone to ask for seconds!
Autumn’s arrival calls for warm, savory dishes and these caramelized roasted vegetables fit the bill perfectly. Fragrant sage and rosemary complement the natural sweetness, while a hint of cumin and cinnamon adds subtle warmth and depth. Shallots and garlic, often overlooked as root vegetables, bring a surprising richness to the dish as they melt and caramelize alongside sweet potatoes, carrots, and parsnips.
This recipe is incredibly versatile. Feel free to swap in your favorite root vegetables like rutabaga, celery root, beets, or even hearty winter squashes like butternut squash or delicata. The key is to choose vegetables with similar roasting times so they cook evenly. Adjust the roasting time as needed depending on the size and density of the vegetables you choose.
Start to finish this recipe is ready in under an hour and leftovers heat up beautifully. It’s the perfect to side dish for all your favorite fall recipes like; Roasted Turkey or Pork Tenderloin. It’s also a staple on my Thanksgiving menu.
Ingredients You’ll Need
You can use any of your favorite root vegetables or winter squashes for this recipe; carrots, sweet potatoes, parsnips, turnips, beets, rutabagas, and celery root are all great. As for flavorings; olive oil, maple syrup (or honey) hearty herbs like rosemary, sage and or thyme, plus a sprinkle of cumin and cinnamon.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step 1. Chop and Season the Vegetables
First, pre-heat your oven to 425°F. Cut the root vegetables into 1-2-inch pieces. Slice the tops off the garlic heads and place them cut-side down. Cut the shallots in half lengthwise then spread all of the vegetables out on a large baking sheet – or two, if needed. Drizzle with the olive oil, maple syrup, salt, spices and herbs.
Step 2. Roast
Roast the vegetables for 35-40 minutes, flipping half way through, until they are tender and caramelized.
Step 3. Serve
Pile the roasted vegetables onto a large platter or plate. Before serving, finish with a sprinkle of flakey sea salt.
Vegetable Roasting Tips & Tricks
- Size Matters: Cut your root vegetables into roughly uniform pieces (about 1-inch) to ensure they cook evenly. This prevents some from becoming mushy while others remain undercooked.
- High Heat is Key: Crank up the oven to a high temperature (around 425°F) for the perfect roast. This will help caramelize the natural sugars, creating a crispy exterior and a tender interior. Don’t be afraid of a little char!
- Avoid Overcrowding: Arrange your vegetables in a single layer on a baking sheet, leaving some space between them. Overcrowding will lead to steaming instead of roasting, resulting in a less flavorful and texture.
Check Out More Delicious Fall Recipes:
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Savory Roasted Root Vegetables with Maple and Cumin
Ingredients
- 2 heads garlic
- 6 shallots
- 8-10 carrots - peeled and quartered
- 4 parsnips - peeled and quartered lengthwise
- 2 large sweet potatoes - cut into irregular 2-inch pieces
- 1/4 cup olive oil
- 3 tablespoons maple syrup
- 2 tablespoons ground cumin
- 2 teaspoons ground cinnamon
- 1 tablespoons kosher salt - plus more as needed
- 8-10 sprigs assorted hearty herbs; rosemary, sage and/or thyme
- freshly cracked black pepper
Instructions
- Preheat your oven to 425 F. Use a sharp knife to slice 1/4 inch off the top of the garlic bulbs then cut the shallots in half lengthwise, leaving the skin on.
- Arrange the vegetables on a large baking tray – use two trays if needed. Drizzle the olive oil and maple syrup over the vegetables followed by the salt, cumin, cinnamon, rosemary and sage leaves – toss until evenly combined. Turn the garlic bulbs and shallots to face cut side down.
- Roast the vegetables for 35-40 minutes, tossing and flipping half way through, until they are tender and caramelized.
- To serve, pile the vegetables onto a large platter or plate. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper.
Notes
- Assorted Root Vegetables: This recipe is incredibly versatile. Feel free to swap in your favorite root vegetables like rutabaga, celery root, beets, or even hearty winter squashes like butternut squash or delicata. The key is to choose vegetables with similar roasting times so they cook evenly. Adjust the roasting time as needed depending on the size and density of the vegetables you choose.
- Maple Syrup: substitute honey or brown sugar.
- Cumin/Cinnamon: substitute garam masala or Chinese 5-spice.
- Herbs: you can use just rosemary, sage or thyme on its own – or any combination of the three.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a preheated 400F oven for 5-10 minutes.
So easy and absolutely delicious!