Maple-thyme roasted roots with cracked black pepper

Caramelized carrots, parsnips, and beets get tossed in a sticky maple-thyme glaze that makes them taste like autumn on a plate. The high-heat roast does all the heavy lifting.

35 mineasyAmericanvegangluten-freedairy-free

Prep

10 min

Cook

25 min

Total

35 min

Ingredients

4servings

350 g carrotspeeled, cut into 3cm chunks
300 g parsnipspeeled, cut into 3cm chunks
300 g red beetspeeled, cut into 3cm chunks
2 tbs avocado oil
¾ tsp fine sea salt
½ tsp black pepperfreshly cracked
2 tbs pure maple syrup
2 tsp apple cider vinegar
8 fresh thyme sprigssprigs, leaves stripped
3 garlic clovescloves, minced
½ tsp smoked paprika

Steps

1
Preheat oven to 220°C (425°F) and position a rack in the lower third. Line a half-sheet pan with parchment paper.
Tip: Lower rack position means more direct bottom heat, which gives you better caramelization on the cut sides.
2
In a large mixing bowl, toss the carrot, parsnip, and beet chunks with the avocado oil, salt, pepper, and smoked paprika until evenly coated.
3
Spread the vegetables in a single layer on the prepared sheet pan, cut sides down where possible. Leave space between pieces — crowding steams instead of roasts.
Tip: If pieces are touching, use a second sheet pan. Airflow is everything for caramelization.
4
Roast for 15 minutes undisturbed, then flip the vegetables. They should have golden-brown edges on the bottom. Return to the oven for another 8-10 minutes until fork-tender and deeply caramelized.
Tip: Beets take slightly longer than carrots and parsnips. Cut them a touch smaller to keep cooking times even.
5
While the vegetables roast, whisk together the maple syrup, apple cider vinegar, minced garlic, and stripped thyme leaves in a small bowl.
Tip: The vinegar is the secret weapon here — it cuts through the sweetness and keeps the glaze from tasting like candy.
6
Pull the sheet pan from the oven and immediately drizzle the maple-thyme glaze over the hot vegetables. Toss gently with a spatula so everything gets coated. The residual heat will bloom the garlic and thicken the glaze into a sticky coating.
7
Transfer to a serving dish and finish with an extra crack of black pepper. Leftovers keep in an airtight container in the fridge for up to 4 days — reheat in a 190°C (375°F) oven for 8-10 minutes to re-crisp the edges.