Maple-glazed root vegetables

Ingredients

• 2 medium carrots, peeled and cut into 2-inch pieces
• 2 medium parsnips, peeled and cut into 2-inch pieces
• 2 medium beets, peeled and cut into wedges
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 3/4 teaspoon kosher salt

Steps

1. 1

   1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. 2

   2. Whisk together the maple syrup, olive oil, apple cider vinegar, garlic, cinnamon, salt, and pepper in a large bowl.

3. 3

   3. Add the carrots, parsnips, and beets to the bowl and toss well to coat evenly, then spread in a single layer on the prepared baking sheet, keeping beets slightly separated to avoid bleeding onto the other vegetables.

4. 4

   4. Roast for 35 minutes, turning the vegetables once halfway through, until edges are caramelized and a knife slides in easily.

5. 5

   5. Drizzle any remaining glaze from the bowl over the vegetables and return to the oven for 5 more minutes until glossy and sticky.

6. 6

   6. Transfer to a serving plate and scatter fresh thyme leaves over the top before serving.