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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Don

Don

Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
  3. Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.
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Reviews

Indiana Peggy
3

Indiana Peggy

1/22/2013

Easy, tasty, and good for you! What more could I ask of a recipe?

Buckwheat Queen
2

Buckwheat Queen

5/16/2014

Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots, sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. Thanks Don.

Blender Woman
2

Blender Woman

5/6/2014

I made this recipe recently and had everything but the parsnips. Not even sure I have seen them in a grocery store here before. So, I doubled the carrots. I accidentally added the maple syrup at the beginning. As a result, I couldn't get mine crispy at all which I think they were somewhat supposed to be. All was not lost, I turned this into a fabulous soup in the vitamix with some sautéed onions and garlic, some broth, seasonings, the roasted sweetened vegetables and a piece of apple. Made for a tasty lunch. :-)

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