Maple-glazed root vegetables

Ingredients

• 3 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 smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

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, thyme, and smoked paprika in a large bowl, then season with salt and pepper.

3. 3

   3. Add all the vegetables to the bowl and toss until thoroughly coated in the glaze.

4. 4

   4. Spread the vegetables in a single layer on the prepared baking sheet, keeping the beets slightly separate to prevent bleeding onto the other vegetables.

5. 5

   5. Roast for 35–40 minutes, flipping once halfway through, until the edges are caramelized and the vegetables are tender when pierced with a fork.

6. 6

   6. Transfer to a serving plate and spoon any glaze remaining on the pan over the top before serving.