Name: Sweet & Savory Roasted Root Vegetables
Ingredients: 2 carrots Carrot (cut into 1-inch pieces); 2 turnips Turnip (cut into 1-inch pieces); 1 rutabaga Small rutabaga (peeled & cut into 3/4-inch pieces); 2 beets Beet (peeled & cut into 3/4-inch pieces); 1 onion Onion (cut into thick wedges); 2 Tbsp Olive oil; 1 Tbsp Maple syrup (honey, or brown sugar (optional)); 1/2 Tsp Salt; 1/4 Tsp Black pepper; 1 Tsp Dried thyme or rosemary (optional)

Sweet & Savory Roasted Root Vegetables

A colorful mix of seasonal root vegetables and onion is roasted until tender and lightly caramelized. A touch of sweetness brings out the natural flavors of carrots, turnips, rutabaga, and beets, making this an easy, flexible fall side dish.

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Ingredients

Carrot, cut into 1-inch pieces 2 carrots
Turnip, cut into 1-inch pieces 2 turnips
Small rutabaga, peeled & cut into 3/4-inch pieces 1 rutabaga
Beet, peeled & cut into 3/4-inch pieces 2 beets
Onion, cut into thick wedges 1 onion
Olive oil 2 Tbsp
Maple syrup, honey, or brown sugar (optional) 1 Tbsp
Salt 1/2 Tsp
Black pepper 1/4 Tsp
Dried thyme or rosemary, optional 1 Tsp

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
Wash and cut the vegetables. Peel the rutabaga and beets, and peel the carrots and turnips if desired. Cut the denser rutabaga and beets slightly smaller so everything cooks evenly.
In a large bowl, toss the vegetables and onion with olive oil, maple syrup, honey, or brown sugar (if using), salt, pepper, and herbs (if using).
Spread in a single layer on the baking sheet. Use two baking sheets if needed to avoid overcrowding.
Roast for 35–45 minutes, stirring halfway through, until the vegetables are fork-tender and browned around the edges.
Taste and adjust seasoning as needed. Serve warm.

Notes

Vegetable substitutions: Use any combination of carrots, turnips, rutabaga, beets, parsnips, or potatoes. Aim for about 6 cups of chopped root vegetables.
Sweetener: Maple syrup, honey, or brown sugar can add a little sweetness, but the vegetables are delicious without any added sugar.
Beets: Red beets may stain the other vegetables. Roast separately if you prefer to keep the colors distinct.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Image source: https://www.valio.se/recept/rotfrukter-i-ugn/