Roasted Sweet Potatoes and Vegetables with Thyme and Maple Syrup
Description
This side dish recipe for roasted sweet potatoes, fall and winter root vegetables, thyme sprigs, and a drizzle of maple syrup is packed with flavor.
Ingredients
•
1 pound sweet potatoes, cut into long, thin rectangles
•
1 large carrot, cut into long, thin rectangles
•
1 parsnip, cut into long, thin rectangles
•
extra-virgin olive oil, or as needed
•
salt and ground black pepper to taste
•
4 sprigs fresh thyme
•
2 tablespoons maple syrup, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Scatter sweet potato, carrot, and parsnip rectangles on a baking sheet. Drizzle with olive oil; season with salt and black pepper.
3
Bake in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables; drizzle with maple syrup. Continue baking until vegetables are soft, about 15 minutes more.