Side Dish: United States – Vermont, New England – Vermont Maple Roasted Root Vegetables

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 lb (1.36 kg) mixed root vegetables, total (see breakdown below), peeled and cut into 1-inch (2.5 cm) pieces
  - 1 lb (450 g) carrots, cut on the diagonal
  - 1 lb (450 g) parsnips, halved lengthwise then cut
  - 8 oz (225 g) golden beets or red beets, peeled and quartered
  - 1 lb (450 g) sweet potato, cut into 1-inch cubes
  - 8 oz (225 g) rutabaga or turnip, peeled and cut
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, melted
- 1/4 cup (60 ml) Vermont maple syrup (pure)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) fine sea salt, plus more to finish
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried)
- 1 tsp (1 g) finely chopped fresh rosemary (or 1/4 tsp dried)
- 2 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh parsley (for finishing)
- 1/4 cup (30 g) toasted chopped pecans or walnuts (optional, for garnish)

Instructions

Short Description:
A warm, caramelized medley of roasted New England root vegetables glazed with Vermont maple syrup and aromatics. Simple roasting concentrates the vegetables' natural sweetness while the maple adds a bright regional signature.

Regional Notes:
This Vermont variation uses real Vermont maple syrup as the glaze, giving a distinct sweet-caramel finish that sets it apart from other regional roasted-root preparations. Use of butter with olive oil and a splash of apple cider vinegar keeps the dish balanced in the New England tradition of sweet-savory seasonal sides.

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
2. Place all prepared root vegetables in a very large bowl. Aim to cut pieces roughly the same size (about 1 inch/2.5 cm) so they roast evenly.
3. In a small bowl or measuring cup whisk together the olive oil, melted butter, Vermont maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, thyme, and rosemary until smooth and combined.
4. Pour the glaze over the vegetables and toss thoroughly so every piece is coated. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between pieces for good caramelization. If necessary use two sheets rather than overcrowding.
5. Roast in the preheated oven 20 minutes, then remove and use a spatula to turn the vegetables so they brown on a new side. Return to the oven and roast another 15–20 minutes, or until vegetables are tender when pierced with a fork and edges are caramelized (total roasting time about 35–40 minutes depending on size).
6. During the last 5 minutes of roasting, brush any remaining glaze over the vegetables for extra shine and caramelization.
7. Remove from oven and transfer to a serving dish. Taste and adjust seasoning with a little more sea salt or pepper if needed. Sprinkle chopped parsley and toasted nuts (if using) over the top.
8. Serve warm as a seasonal New England side alongside roast poultry, pork, or a holiday plate.