Maple and Cumin Roasted Root Vegetables

5 from 4 votes

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!

Prep Time10

Cook Time35

Course: Side Dish

Cuisine: American

Servings:

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
1/4 c maple syrup
1/2 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