Maple-Sage Roasted Root Vegetables

🛒 Ingredients

• #Root Vegetables;
• 300 g sweet potato — peeled, cut into 2.5 cm chunks
• 250 g purple carrots (or regular carrots) — peeled, cut into thick batons
• 250 g parsnips — peeled, cut into chunks similar in size
• 1 small red onion — cut into wedges
• #Maple-Sage Glaze;
• 3 tbsp extra-virgin olive oil
• 3 tbsp pure maple syrup (stands in perfectly for honey)
• 1 tbsp apple cider vinegar
• 1 tbsp fresh sage leaves — chopped, plus extra whole leaves for roasting
• 2 cloves garlic — minced finely.. ½ tsp sea salt
• ¼ tsp black pepper.. ¼ tsp smoked paprika
• Pinch of cayenne (optional — just a hint of warmth)
• #For Serving;
• Extra fresh sage leaves.. Flaky sea salt

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 200°C (400°F). Line one large or two medium baking trays with parchment paper. Cut all vegetables into roughly equal sizes so they roast evenly.

2. 2

   Make the glaze: In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, chopped sage, garlic, salt, pepper, and paprika until smooth and well combined.

3. 3

   Coat vegetables: Place sweet potato, carrots, parsnips, and onion wedges in a large bowl. Pour the glaze over and toss thoroughly until every piece is evenly coated.

4. 4

   Roast: Spread vegetables in a single layer on the baking tray — give them plenty of space so they caramelise rather than steam. Scatter extra whole sage leaves over the top. Roast 35–45 minutes, tossing halfway through, until vegetables are tender, golden, and sticky-glazed at the edges. The sage leaves will turn crisp and fragrant!

5. 5

   Finish & serve: Sprinkle with a pinch of flaky sea salt and extra fresh sage. Serve warm — delicious alongside grains, roasted chickpeas, or as a hearty side.