Roasted Maple-Glazed Root Vegetables with Rosemary and Sage Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 2 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 1 medium sweet potato, peeled and diced into 1-inch cubes
• 1 medium red onion, cut into wedges
• 1 tablespoon olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• Optional garnish: pomegranate seeds or chopped parsley

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the carrots, parsnips, sweet potato, and red onion.
3. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, rosemary, sage, salt, and pepper. Pour this mixture over the vegetables, tossing to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 35–40 minutes, flipping the vegetables halfway through, until golden and tender.
6. Optional: Garnish with pomegranate seeds or fresh parsley before serving.

Nutritional Highlights

• Carrots and Parsnips: High in vitamin A and antioxidants.
• Sweet Potato: Excellent source of beta-carotene and potassium.
• Rosemary and Sage: Rich in anti-inflammatory and antimicrobial compounds.