Maple-Glazed Roasted Root Vegetables

Colorful roasted root vegetables are tossed in a rich maple glaze with warm spices and fresh herbs for a comforting, flavorful side dish.

Total Time:

Yield:

8 servings

2 medium red beets (about 10 ounces), peeled and cut into ¾-inch pieces

5 parsnips (about 1 pound) peeled and cut into ¾-inch pieces

3 medium sweet potatoes (about 2½ pounds), peeled and cut into ¾-inch pieces

3 large carrots (about 10 ounces), peeled and cut into ¾-inch pieces

3 to 3½ tablespoons extra-virgin olive oil

1 teaspoon coarse kosher salt

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½ cup pure maple syrup

2 tablespoons salted butter, cut up

1 tablespoon Dijon mustard

2 teaspoons Chinese five-spice powder

1 teaspoon finely chopped fresh sage, plus additional sprigs for garnish

Fresh rosemary, for garnish

Place oven racks in the upper and lower thirds of oven; preheat oven to 425°F.
In an 18×13-inch rimmed baking pan, place beets in a single layer on one side. Next to the beets place one-fourth to one-third of the parsnips, sweet potatoes and carrots in a single layer. Keep beets separate from other vegetables. In another 18×13-inch rimmed baking pan, place remaining vegetables in a single layer. Drizzle vegetables with olive oil; sprinkle with coarse kosher salt. Toss lightly to coat.
Roast vegetables for 15 minutes. Stir vegetables in each baking pan; switch each baking pan to the other oven rack. Roast for 15 to 20 minutes more or until vegetables are tender and slightly charred.
Meanwhile, for glaze, in a small saucepan, stir together maple syrup, butter, mustard, five-spice powder and 1 tsp. sage. Simmer gently, uncovered, for 3 to 4 minutes or until slightly thickened, stirring occasionally. Set glaze aside.
To serve, transfer root vegetables to a serving pan or shallow bowl; drizzle with warm glaze and toss until coated. Garnish with sage sprigs and rosemary, if desired.

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