2 large sweet potatoes, peeled and cubed into 1 inch pieces
1 pound Brussels sprouts, trimmed and halved
3 large carrots, peeled and sliced into thick rounds
2 parsnips, peeled and sliced into half moons
3 tablespoons extra virgin olive oil
1/3 cup pure maple syrup
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple syrup from sticking and to make cleanup much easier later on.
Peel and chop your sweet potatoes, carrots, and parsnips into uniform pieces to ensure they cook at the same rate. Trim the ends off the Brussels sprouts and slice them in half through the stem, which helps them get extra crispy in the oven.
In a small bowl or a glass measuring cup, whisk together the olive oil, pure maple syrup, sea salt, black pepper, chopped rosemary, and fresh thyme. This ensures the seasonings and the sweetness are perfectly distributed before you pour them over your vegetables.
Place all of your prepared vegetables into a large mixing bowl. Pour the maple glaze over the top and use your hands or a large spoon to toss everything together until every piece of vegetable is thoroughly and evenly coated with the oil and syrup mixture.
Spread the vegetables out in a single layer on your prepared baking sheet, making sure not to overcrowd them so they roast rather than steam. Place them in the oven and bake for 30 to 35 minutes, tossing them gently halfway through. They are finished when they are tender and the edges are beautifully browned and caramelized.
