A delightful twist on roasted vegetables with a touch of maple sweetness.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Peel and chop the sweet potatoes, parsnips, carrots, and red onion into similar-sized pieces.
Uniform sizes help the vegetables cook evenly.
In a mixing bowl, combine the maple syrup, olive oil, salt, and black pepper.
Whisking the glaze ensures the ingredients are well combined.
Toss the chopped vegetables in the glaze until evenly coated.
Use a spatula to ensure all pieces are coated without breaking them.
Spread the vegetables in a single layer on a baking sheet.
Avoid overcrowding to allow proper roasting.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Stirring halfway ensures even caramelization.
Serve the roasted vegetables warm, garnished with fresh herbs if desired.
Fresh herbs like parsley or thyme add a burst of flavor and color.
