Savory Roasted Root Vegetables with Maple and Cumin

A round platter filled with roasted sweet potatoes, carrots, parsnips, shallots and herbs.

5 from 4 votes

Savory Roasted Root Vegetables with Maple and Cumin

Hearty root vegetables, drizzled with a touch of maple syrup and a whisper of 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!

Prep Time10

Cook Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 356kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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.

Storing and Reheating Leftovers:
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.

Nutrition