Maple-Roasted Root Vegetables

Vegan, Gluten, Grain, Soy & Dairy Free
Serves 4-6

Featured at Harvest Roots: A Taste of Byway Agriculture — celebrating our local farms and community flavors.

---

Ingredients

3–4 cups mixed root vegetables, cut into bite-sized pieces

(Try beets, carrots, pumpkin, and watermelon radish — or swap in sweet potatoes, butternut, or delicata squash.)

2–3 tablespoons olive oil

2 tablespoons local maple syrup

1 teaspoon fresh thyme (or dried)

½ teaspoon sea salt

Freshly ground black pepper or a pinch of chili flakes, optional

Directions

1. Preheat oven to 400°F.

2. In a large bowl, whisk together olive oil, maple syrup, salt, and thyme.

3. Add the chopped vegetables and toss until evenly coated.

4. Spread vegetables in a single layer on a baking sheet — avoid crowding so they roast, not steam.

5. Roast for 35–45 minutes, stirring halfway through, until tender inside and caramelized on the edges.

6. Taste and adjust seasoning before serving — a final drizzle of maple or a sprinkle of flaky salt makes it shine.