Maple Roasted Root Vegetables

BY: Mandy Tanner

  • cooking-duration 30 minutes
  • servings 6 - 8 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner developed a few recipes for savory sides to compliment our spectacular Gold Grade tenderloin roast, so you can have a celebration that is well rounded. The end of the year brings a bounty of root vegetables. Mandy's recipe enhances their natural sweetness with a hint of real maple syrup.


Maple Roasted Root Vegetables

  • 1 bunch organic baby carrots

  • 1 bunch organic baby white carrots, or any rainbow variety

  • 4 small parsnips

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 tablespoons real maple syrup

  • ¼ cup pomegranate seeds for garnish

  • mint leaves for garnish

  • Sheet pan for roasting


Preheat oven or grill to 425°F.
10 minutes
Scrub the carrots and parsnips with a vegetable brush under running water to remove any dirt, and trim the stems to an inch length if included.
5 minutes
Cut the parsnips into a similar size as the carrots. Quarter them and trim the top stem portion off and discard.
3 minutes
Place carrots and parsnips on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
2 minutes
Roast in the oven or on the grill for 15-20 minutes, and then drizzle with maple syrup.
20 minutes
Roast for an additional 5 minutes until the maple syrup thickens slightly.
5 minutes
Place on a serving platter and garnish with pomegranate seeds and mint, if desired.
2 minutes
Recipe notes: If using larger carrots or parsnips, you can peel them if desired. Cutting them to a uniform size ensures that they cook evenly.
0 minutes