Maple-Roasted Root Vegetables | Grounded Kitchen Thanksgiving Sides

A Grounded Kitchen Thanksgiving Recipe A Thanksgiving table benefits from a vegetable dish that is simple, colourful and deeply comforting. These Maple-Roasted Root Vegetables bring together carrots, parsnips, rutabaga and sweet potato, roasted until their edges are caramelized and their centres are tender. A light coating of maple syrup, olive oil, Dijon mustard and fresh thyme gives the vegetables a savoury-sweet glaze without covering up their natural flavour. The vegetables can be prepared well ahead of time, making this an especially useful dish when the Thanksgiving oven is already busy with turkey and stuffing. Ingredients 4 large carrots, peeled and cut into 1½-inch pieces 3 large parsnips, peeled and cut into 1½-inch pieces 1 medium rutabaga, peeled and cut into 1-inch cubes 2 medium sweet potatoes, peeled and cut into 1½-inch cubes 3 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard 1½ teaspoons fresh thyme leaves 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper For Finishing 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme leaves 1 tablespoon pure maple syrup, optional Method 1. Prepare the Vegetables Preheat the oven to 425°F (220°C). Prepare the carrots, parsnips, rutabaga and sweet potatoes, cutting the pieces as evenly as possible. Try not to cut the vegetables too small — larger pieces will develop beautifully caramelized edges while remaining tender inside. 2. Make the Maple Dressing In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, thyme, salt and pepper. The mustard is subtle but important — it balances the maple and gives the vegetables a savoury depth rather than making them taste sweet. 3. Coat the Vegetables Place all of the vegetables in a large bowl. Pour the maple dressing over them and toss thoroughly until every piece is lightly coated. 4. Arrange for Roasting Spread the vegetables across a large rimmed baking sheet in a single layer with some space between the pieces. If the vegetables are crowded, they will steam rather than roast. For a large Thanksgiving meal, use two baking sheets rather than piling everything onto one. 5. Roast Roast for 25 minutes. Remove the baking sheet from the oven and turn the vegetables with a spatula. Return to the oven and roast for another 15–25 minutes, or until the vegetables are tender and the edges are deeply browned. The smaller pieces may finish before the larger ones, so begin checking after about 15 minutes of the second roasting period. 6. Finish Transfer the roasted vegetables to a serving dish. Taste and adjust the seasoning if necessary. If you want a slightly stronger maple finish, drizzle with the additional tablespoon of maple syrup while the vegetables are still hot. Scatter with fresh parsley and thyme. Serve warm. Grounded Kitchen Secrets Cut everything evenly. The vegetables don't need to be identical, but similarly sized pieces will cook at approximately the same rate. Don't overcrowd the pan. This is perhaps the most important roasting rule. Give the vegetables room for hot air to circulate around them. Use two pans if necessary. A second baking sheet will produce better vegetables than one overcrowded pan. Don't drown them in maple. The maple is there to encourage caramelization and complement the vegetables. Too much will make the dish overly sweet and can cause the edges to burn. Let them brown. Don't turn the vegetables too frequently. They need uninterrupted contact with the hot pan to develop those deeply caramelized edges. Rutabaga deserves a place here. Its earthy, slightly peppery flavour balances the sweeter carrots and sweet potatoes and gives the dish a more distinctly Canadian harvest character. Make-Ahead Tip The vegetables can be peeled and cut up to 2 days ahead and stored in airtight containers in the refrigerator. The maple dressing can also be prepared a day ahead and refrigerated — bring it close to room temperature and whisk again before using. For Thanksgiving Day, toss and roast the vegetables shortly before serving. Can I Roast Them Ahead? Yes, although they are best freshly roasted. If oven space is limited, roast the vegetables until almost completely tender earlier in the day. Cover loosely and refrigerate once cooled. Reheat at 400°F (200°C) for approximately 10–15 minutes before serving, allowing the edges to crisp again. Changing the Vegetable Mix The recipe is flexible. You can substitute or add turnip, butternut squash, red onion, baby potatoes or beets. If using beets, roast them separately to prevent their colour from staining the other vegetables. Keep the total amount of vegetables approximately the same so the dressing remains balanced. Want More Savoury Flavour? Add 2 finely minced garlic cloves to the dressing. For a more herb-forward version, add a little fresh rosemary alongside the thyme. Want More Brightness? Finish the roasted vegetables with a small squeeze of fresh lemon juice just before serving. The acidity is particularly welcome alongside turkey, gravy and mashed potatoes. Serving Suggestions These vegetables are especially good alongside: Maple-Herb Roast Turkey Classic Canadian Thanksgiving Stuffing Creamy Mashed Potatoes with Brown Butter & Sage Rich Turkey Gravy Fresh Cranberry-Orange Sauce Maple-Brown Sugar Sweet Potatoes Honey-Roasted Brussels Sprouts with Hazelnuts They also make excellent leftovers. Add them to a grain bowl, fold them into an omelette or warm them in a skillet with leftover turkey for an easy post-Thanksgiving breakfast. The Grounded Kitchen Thanksgiving Table This recipe is #6 in our Canadian Thanksgiving Collection—a collection of classic Thanksgiving recipes with a distinctly Canadian harvest-season character.

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