Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Side Dishes/ Vegetables/ Vegetarian

Maple Cinnamon Glazed Root Vegetables

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Roasted root veggies might be one of my favorite side-dishes ever. Nothing says Fall more than a roast chicken and roasted root vegetables, in my opinion. During this season, I make this dish, or some variation of it, every single week. I make big batches because I’m more than happy to eat leftovers for lunches and they keep so nicely in the fridge. I’d rather eat warm roasted vegetables than a cold salad any day of the week.

There’s tons of different recipes for root vegetables, but this particular one is special due to the glaze! Y’all, it’s ALL about the glaze. Sweet pure maple syrup is combined with butter, cinnamon and a pinch of salt and drizzled all over the hot veggies straight out of the oven. This will be a dish that folks ask for seconds of, for sure. I had to literally force myself to set down my fork. I can’t think of a better Thanksgiving side-dish other than hot Parker House rolls that would beat these roasted root vegetables. And yes, Halloween is Friday but my mind is already set on Thanksgiving.

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I’m thrilled to be working with Pure Canadian Maple Syrup over the next few months!  When they asked me if I might be interested in a partnership I didn’t even have to think about it. An excuse to consume even more maple syrup than I already do? Obviously. No thought required on that one. I mean, my dream as a little girl was to make Laura Ingalls’ maple syrup on snow candy. What seven year old dreams about that?

So, all that goes to say that I’ll be cooking up more maple treats to share with you all and I hope you’re as excited as I am! I mean…just LOOK at that golden maple syrup cinnamon glaze. Ain’t she pretty? I totally licked the bowl here. And the spoon. And the silpat?

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You could really use whatever root veggies strike your fancy here, but I used a mix of carrots, beets, butternut squash, parsnip (my fav!) and a pretty purple sweet potato I found at the farmer’s market. The key is to dice all the veggies uniform-like so they’ll roast at the same speed and you won’t end up with crinkly and withered carrots and barely done squash. Yuck.

I thoroughly enjoyed the leftovers of this dish all week long! I’m planning on making this again tomorrow…and then again next week…and probably again the week after that. You get the picture. I hope you enjoy!

(Grayson loved it, too! I pureed extra roasted root veggies for his baby food…sans the glaze, of course!)

maple root veggies-9566

Maple Cinnamon Glazed Root Vegetables

serves 4

Print this Recipe!


1 sweet potato, peeled and diced

1-2 carrots, peeled and diced

1 parsnip, peeled and diced

2 beets, peeled and diced

1/2 butternut squash, peeled and diced

1 tsp olive oil

1/4 cup maple syrup

1 tbsp butter

pinch salt

1/4 tsp cinnamon


Preheat oven to 400 degrees. Toss veggies in the olive oil and spread on a baking sheet. Sprinkle with salt.

Roast vegetables for 35-40 minutes, until tender. Toss 2-3 times while roasting. During the final five minutes of cooking time, combine the maple syrup, butter, cinnamon and another pinch of salt in a small saucepot. Bring to a boil then remove from heat. Pour glaze over hot vegetables as soon as they come out of the oven. Serve immediately.


45 minutes

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  • Katrina @ Warm Vanilla Sugar
    October 28, 2014 at 3:44 am

    Roasted vegetables are one of my favorite foods! I love the maple on these.

    • Laura @ Raise Your Garden
      October 30, 2014 at 4:50 am

      Ditto on the maple. And it’s crazy, but I’m ready to skip Halloween too and go straight to Thanksgiving and the harvest table and all that good stuff. With 2 kids to dress up and 2 Weinerdogs to dress (one a cop, the other a bride) it’s stressful just walking down the stress. Ready to eat delicious side dishes like this and then relax with a hot cuppa tea.

  • Maryea {happy healthy mama}
    October 28, 2014 at 3:59 am

    I’m with you on the roasting vegetable love. That glaze looks like perfection!

  • Angela @ Eat Spin Run Repeat
    October 28, 2014 at 4:30 am

    Ok, sign me up for about 5 trays of these! Roasted root veggies are my favourite, and being Canadian, we have a bountiful supply of that ingredient up here!

  • Jojo @ Run Fast Eat Lots
    October 28, 2014 at 4:56 am

    Those beets look beautiful. And I love the flavor of maple syrup

  • Cori
    October 28, 2014 at 5:12 am

    I could eat 23 pans of these.

    I usually make something like this every thanksgiving with Brussels, apples, onions, sweet potatoes, butternut squash and maybe a few red potatoes if my husbands lucky. But he usually isn’t…And then I’ll toss leftovers in macaroni and cheese with Greek yogurt and smoked Gouda and bacon. Yogurt is healthy.

    Then I’ll make he same roasted vegetables all year too and eat after dinner as a snack. Is that weird? I love it. Especially the maple syrup.

  • Lindsey @ SimplyLindsey
    October 28, 2014 at 5:55 am

    Yum! One of my friends made a similar recipe when she had us over recently. She used a maple glaze for roasted brussels sprouts and they were delish!

  • Catalina @ Shades of Pink
    October 28, 2014 at 5:57 am

    Root vegetables are are fall/winter staple in our home. I love their texture & flavors, and smothering them in sweet maple syrup is just perfect.

  • jenna @ just j.faye
    October 28, 2014 at 6:08 am

    Yum! I love roasting vegetables. I’ll have to try out this glaze next time!

  • Shannon D'J
    October 28, 2014 at 6:39 am

    This looks delicious, Jenna! Looking forward to more maple recipes too- it’s the perfect time of year for it! As a side note, I know your blog is in transition, but I must say, I love your family / lifestyle posts just as much as your food posts. Ever thought about doing a post about foods you make for Grayson? My sweet Alissa is only six weeks old, but I want to start making and freezing food for her before I go back to work. Thanks, Jenna!

  • DessertForTwo
    October 28, 2014 at 6:53 am

    I had the same Laura Ingalls dream! But we’ve already talked about our mutual obsession for Little House. Are you going to read them to Grayson? I have the box set and recommend it 🙂
    PS We’re considering the name Armand for a boy, but all I hear is ‘Almanzo’ 🙂

  • Kayley Maybe
    October 28, 2014 at 7:24 am

    Did you know that they make Little House picture books for little ones? My kindergartener brought one home from the library and I was SO EXCITED. There’s even one about the sugar snow story!

  • Katie Bangs
    October 28, 2014 at 9:32 am

    Gotta love chioggias! This recipe looks awesome. I often do something similar to this and sometimes add a little smoked paprika and/or chili powder for faint hint of spiciness. Yum! Loving your recipes and especially your food photography. Great job!

  • Linda | Brunch with joy
    October 28, 2014 at 9:45 am

    I love roasted veggies and I need an extra plate for this recipe.

  • Chelsea @ Designs on Dinner
    October 28, 2014 at 10:15 am

    I love roasted vegetables all year long, but they’re particularly delicious this time of year. I’m more of a savory girl than a sweet girl, and I like to roast mine with slivered garlic. I’m so excited for Thanksgiving, too!

  • brittany @ thegingerlifeblog
    October 28, 2014 at 10:38 am

    You mentioned your mind was on Thanksgiving, but I would like to point out that this dish is perfect for Halloween.
    Orange and purple veggies = healthy halloween dish.
    Excited to try it!

  • Laurel
    October 28, 2014 at 10:40 am

    Adding this to next week’s meal plans! Beautiful and SO delicious! I’m always looking for new ways to cook up root veggies. 🙂 Thanks for sharing!

  • Jennifer @ Show Me the Yummy
    October 28, 2014 at 11:29 am

    Usually I just roast up my root veggies using olive oil, salt, garlic or rosemary, but I love the “sweet” take on these…will definitely be mixing up my veggie routine now!

  • Laura @ SheEatsWell
    October 28, 2014 at 11:36 am

    I loooove this maple syrup glaze idea. I am totally adding this to my recipes for quick easy dinners this week. I feel like I may turn orange as I am loving all the sweet potatoes and squashes in season right now!

    • Laura @ SheEatsWell
      October 28, 2014 at 5:55 pm

      I should also mention…I dressed up as Laura Ingalls using the American Girl Dolls “Kristin” outfit in 3rd grade…you are not alone, Jenna. ha!

  • Tricia @ A Couple of Dashes
    October 28, 2014 at 12:19 pm

    That looks delicious! I’m always looking for new ways to incorporate veggies into my meals. I usually just cook them with olive oil, salt, pepper and garlic but this would be a nice change!

  • Emily J
    October 28, 2014 at 12:20 pm

    I dreamed of making Laura’s sugar on snow as well! 🙂

  • Alycia
    October 28, 2014 at 2:12 pm

    You are not alone! My sister and I were obsessed with Little House on the Prairie so my mom would drizzle maple syrup on bowls of fresh snow for us, sno-cone style, we thought it was the coolest thing!

  • Heather Mason
    October 28, 2014 at 9:40 pm

    mmm. Looks delicious, I like the change from a traditional savory roasted veg with garlic to something sweet!

  • Joshua Hampton
    October 28, 2014 at 9:46 pm

    I love the maple glaze on these root vegetables. I can see how addictive this dish can get. Yum.

  • allisonemme
    October 29, 2014 at 5:31 am

    I made these last night for a dinner tonight but couldn’t help sneaking a few bites… so addictive! Also as a side note, my fiancee and I are in love with all your sweet pictures of Grayson… whoever sees the pic first lets the other know so we can talk about how adorable he is… best expressions on a baby I’ve ever seen!

  • Stephanie @ Whole Health Dork
    October 29, 2014 at 8:54 am

    This looks (and sounds) delicious! I love baking root vegetables during the cooler weather (and putting them on pizza!). All of my grandfather’s family still lives in Quebec and many of them have maple syrup farms, so I am all about the (real!) maple syrup. They put it on so many things and I can’t wait to try this recipe! Thanks for sharing!

  • Catherine
    October 29, 2014 at 9:30 am

    Thank you, thank you! I’ve been looking for a roasted root veggie recipe to make for Thanksgiving, and this will be perfect! I’m not a very good chef, and this is the only dinner dish (other than a couple of dessert dishes) I am bringing to my inlaws’ so I wanted it to be good!

  • Dana
    October 29, 2014 at 11:06 am

    Jenna I made your cider cupcakes for my sons 6th birthday. Thank you they were so yum!

  • Marie
    October 30, 2014 at 6:55 am

    This recipe is so delicious!! Thank you Jenna! The leftovers are almost even better, reheated in a saute pan the next morning for breakfast (the maple glaze caramelizes a bit more – heavenly).

  • Coty and Mariah@quirksandtwists
    October 30, 2014 at 2:50 pm

    We love roasting root vegetables! We can’t wait to try this rendition!

  • em@simplypresent
    October 30, 2014 at 8:15 pm

    Yes, this recipe screams fall! It’s almost too pretty to eat 🙂

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  • Amy Orvin
    November 1, 2014 at 7:03 am

    Coffee is my fav!

  • Katie
    November 1, 2014 at 11:54 am

    I adore roasted veggies too. Can’t wait to try this one!

  • Crystal
    November 1, 2014 at 6:17 pm

    Made these tonight along with a whole chicken in the crockpot. Loved the vegetables and so did my girls! I’m adding them to our Thanksgiving menu.

  • Tasha - The Clean Eating Mama
    November 1, 2014 at 11:50 pm

    SWOON!!! I picked up some multi colored carrots the other day and I have been meaning to roast them – this is a fantastic recipe! Thanks Jenna! XxOo

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    November 2, 2014 at 5:45 am

    I LOVE roasted root vegetables! There is nothing better than cooler weather and a bowl of these guys. Yum!

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  • B
    November 2, 2014 at 7:06 am

    Yum! And I too use to dream about making snow maple candy!

  • Vincent Farell
    November 2, 2014 at 6:51 pm

    Love this Healthy recipe. Cinnamon always gives every dish a different kind of kick. I think kids will love it too since its sweet and colorful. Thanks for the share!

  • Jamie | Jamie's Recipes
    November 3, 2014 at 12:50 pm

    Roasted veggies are so comforting. The glaze sounds dynamite!

  • Katie Grembowski
    November 5, 2014 at 7:25 am

    This looks absolutely delicious! I’ll be trying this out soon!

  • Caitlin
    November 6, 2014 at 8:26 am

    I’m thinking this would be an easy way to eat vegetables for breakfast! looks delicious.

  • amanda
    November 8, 2014 at 3:23 pm

    This was great. Made it with the multicolored carrots they sell at trader joes, sweet potatoes, butternut squash and parsnips. Loved it. Even my husband liked it.

  • Hannah
    November 23, 2014 at 9:58 am

    Hi Jenna and fam,
    **Question about this recipe** I am really excited to make this for Thanksgiving.
    If I need to make recipe night before (1 oven available), would you recommend placing cooled vegs in fridge with or without glaze? The best idea I could come up with is to warm vegs in crock-pot on warm/low the next day. Please share your expertise. Thanks so much! I have enjoyed each recipe of yours I have tried.
    I will double the recipe and make twice to quadruple recipe to serve 16.

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