These maple and cumin roasted root vegetables make the perfect accompaniment to any cozy winter dinner. I used carrots, parsnips and sweet potato but feel free to use any vegetables you like. This recipe works great for brussel sprouts!
A note about roasting vegetables: The most critical factors when roasting veggies are heat and space. High heat is key, I always roast at 400+ degrees. If you’re lucky enough to have a convection setting on your oven use it! Secondly, vegetables need plenty of space to properly caramelize. If they are too crowded, they will steam which is not what you want. Split the vegetables onto two trays if you need to give them plenty of space.
Maple + Cumin Roasted Root Vegetables
- 1 sweet potato diced
- 3 carrots peeled and diced
- 3 parsnips peeled and diced
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 2 tsp salt
Pre-heat your oven to 450. Line a sheet tray with parchment or a silpat.
In a large bowl toss the vegetables with the maple syrup, olive oil, cumin, and sea salt. Spread the veggies onto the sheet tray in a single, even layer. Bake for 25-30 minutes until soft and caramelized.
Serve warm alongside roast chicken or tossed with a salad, dried cranberries, and goat cheese.