Get ready to transform ordinary root vegetables into a culinary masterpiece that will have your dinner guests begging for seconds! This Roasted Root Vegetables with Maple Sherry Glaze is not just a side dish—it's a flavor explosion that turns humble carrots, parsnips, and beets into caramelized, glossy gems of deliciousness. Imagine tender, crispy-edged vegetables glazed with a sweet and tangy maple-sherry sauce that brings out their natural earthiness, creating a dish that's both rustic and sophisticated.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Carrots
- Parsnips
- Beets
- Maple syrup
- Sherry vinegar
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash and peel the root vegetables. Cut carrots, parsnips, and beets into uniform 1-inch cubes to ensure even roasting. Separate beets from other vegetables to prevent color bleeding.
- In a small bowl, whisk together maple syrup, sherry vinegar, olive oil, salt, and freshly ground black pepper to create the glaze. Taste and adjust seasoning as needed.
- Place the cubed vegetables in a large mixing bowl. Drizzle half of the maple-sherry glaze over the vegetables and toss gently to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows for proper caramelization and roasting.
- Roast in the preheated oven for 35-40 minutes, stirring and turning the vegetables halfway through cooking to ensure even browning.
- During the last 10 minutes of roasting, brush the remaining glaze over the vegetables to create a beautiful, caramelized finish.
- Remove from the oven when vegetables are tender and edges are crispy and golden brown. Let rest for 5 minutes before serving.
- Transfer to a serving platter and garnish with fresh herbs like thyme or parsley if desired. Serve hot as a side dish.
Tips
- Size Matters: Cut your vegetables into uniform 1-inch cubes to ensure even roasting and consistent texture.
- Beet Separation: Always keep beets on a separate part of the baking sheet or in a separate pan to prevent their vibrant color from bleeding onto other vegetables.
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that desirable caramelized exterior.
- Glaze Timing is Key: Apply half the glaze before roasting and reserve the rest for the final 10 minutes to create a beautiful, glossy finish without burning.
- Temperature Precision: A hot oven (425°F) is crucial for achieving those crispy, caramelized edges while keeping the interior tender.
- Herb Enhancement: Consider garnishing with fresh thyme or parsley to add a fresh, aromatic touch to your roasted vegetables.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
