Maple Sage Roasted Root Vegetables
Sweet potatoes, beets, parsnips, carrots, and onions roasted with maple and sage make a perfect Fall or Winter side dish! Great for Thanksgiving or Christmas and ready in 30 minutes.
Servings Prep Time
6cups 10minutes
Cook Time
20minutes
Servings Prep Time
6cups 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Wash all root vegetables. Chop the sweet potatoes (peel on) into 1/2 inch cubes. Chop the beets (peel on) into 1/2 inch cubes. Peel the parsnips and cut into approximately equal sized pieces. Cut baby carrots into quarters lengthwise. Arrange onto a parchment lined baking sheet.
  3. Mince the garlic and chiffonade or roughly chop the sage.
  4. Combine the olive oil, maple syrup, garlic, sage, salt, and pepper. Drizzle over the vegetables and mix lightly to coat.
  5. Roast vegetables in the oven for 20 minutes, stirring about halfway through.
  6. Remove from oven and garnish with extra sage. Serve immediately or store in the fridge for up to 1 week.
Recipe Notes

Feel free to play with what veggies you use in this recipe, depending on what you have on hand. Butternut or acorn squash would also be a nice touch!