Maple Roasted Root Vegetables

Different root vegetables have different flavours and they are all delicious and complimented perfectly with a tiny touch of maple syrup. Try this deliciously tasty Roasted Maple Glazed Root Vegetables. You can use whatever root vegetables are in season. The ingredients guide depends on the number of people you are serving.


  • olive oil
  • 2 carrots
  • 2 parsnips
  • 2 potatoes
  • 1 swede
  • 2 onions
  • 5 garlic bulbs
  • rosemary & thyme sprigs
  • a drizzle of maple syrup
  • Fresh rosemary, to decorate


  1. You can use whatever root vegetable you prefer. Swedes, turnips, celery root or whatever is in season.
  2. You can prepare these vegetables early in the day or the night before and keep in fridge covered.
  3. Make sure your oven is hot.
  4. If you have a number of guests, plate onto smaller plates and place at each end of the table.
  5. Oils to use for pans –  Olive oil, grapeseed oil, avocado oil, canola oil, vegetable oil.


  • Peel and cut all vegetables into even sizes, split long vegetables down the middle if two large and then slice into even pieces.
  • Boil a large pot of salted water and add vegetables in groups except for the onions and garlic. Cook for 4-5 minutes. Do not cook all the way through.
  • Use slotted spoon to remove from boiling water and place into strainer over a bowl to catch the water. Do this with each group of vegetables.
  • When strained, place each group onto the flat baking tray to steam dry.
  • Add the garlic & onions. (You may need 2 flat trays)
  • season with salt and pepper & add rosemary & thyme on top
  • Drizzle oil over the vegetables and then gently mix to coat all vegetables.
  • Make sure there is contact with the pan
  • After 20 mins. turn vegetables and move ones that haven’t browned to the outside to colour more.
  • Cook for 45 minutes more.
  • Remove from oven and lift vegetables to move around a little. Drizzle a little bit of maple syrup over them, don’t drown them.
  • Cook for around 10 minutes then remove and scrape up from the pans. Put both pans together and remove the garlic skins.
  • Now they’re ready to plate up.