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Roasted Root Vegetables with Spicy Maple Glaze

This dish features an assortment of seasonal root vegetables roasted until tender and caramelized. They are finished with a spicy-sweet maple glaze that adds a bold flavor contrast and a glossy, enticing appearance. The final dish has a crispy exterior with a tender, slightly sticky interior coated in a flavorful glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups cubed sweet potatoes peeled and cut into chunks
  • 2 cups chopped carrots peeled and sliced
  • 1 cup beetroot chunks peeled and cut into pieces
  • 2 tablespoons olive oil for tossing vegetables
  • 0.5 cup maple syrup for glazing
  • 1 teaspoon chipotle powder adds heat and smoky flavor
  • 1 teaspoon cinnamon enhances sweetness
  • 1 pinch salt

Equipment

  • Baking sheet
  • Mixing bowl
  • Brush

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine sweet potatoes, carrots, and beetroot. Drizzle with olive oil and toss until all pieces are evenly coated.
  3. Spread the vegetables into an even layer on the prepared baking sheet, ensuring space for even roasting.
  4. Roast the vegetables in the oven for about 30-35 minutes, flipping halfway through, until they are tender and slightly caramelized around the edges.
  5. While the vegetables roast, mix maple syrup, chipotle powder, cinnamon, and a pinch of salt in a small bowl to create the spicy maple glaze.
  6. Once the vegetables are roasted and still hot, brush them generously with the maple glaze using a pastry brush or tablespoon, coating all sides evenly.
  7. Return the glazed vegetables to the oven for an additional 5-10 minutes, allowing the glaze to set and develop a sticky, glossy finish.
  8. Remove the tray from the oven and let the vegetables cool slightly. They should be tender inside with a shimmering, caramelized coating outside.
  9. Transfer the roasted root vegetables to a serving platter, drizzle any remaining glaze over the top, and serve warm.