Ingredients

Equipment Needed

• •Large rimmed baking sheet (18x13-inch half sheet preferred)
• •Thin metal spatula for flipping
• •Small saucepan for the glaze

Instructions

1. 1

   Heat your oven properly

   Position a rack in the lower third of your oven and preheat to 425°F. Place a large rimmed baking sheet in the oven while it heats. This step matters more than you might think. A screaming hot pan sears the vegetables on contact, preventing them from steaming in their own moisture.

2. 2

   Prepare the vegetables

   Cut your carrots and parsnips into similar sized pieces, about two inches long. Thicker ends get halved lengthwise; thinner ends stay whole. Turnips, being denser, need smaller wedges to cook through evenly. Uniformity is your friend here. Mismatched pieces mean some burn while others stay raw.

   Young turnips the size of tennis balls have the sweetest flavor. Larger specimens can turn bitter. If you can only find large turnips, taste a raw piece first.
3. 3

   Toss with oil and season

   Place the prepared vegetables in a large bowl. Add olive oil, salt, and pepper. Toss with your hands until every piece glistens. You want a thin, even coating, not puddles of oil at the bottom of the bowl. The vegetables should feel slick but not drenched.

4. 4

   Arrange on hot pan

   Carefully remove the hot baking sheet from the oven. Scatter the vegetables across the pan in a single layer, cut sides down where possible. You should hear an immediate sizzle. Do not crowd the pan. Crowded vegetables steam instead of roast, and you'll end up with pale, flabby results.

   If your pan looks crowded, use two. Better to dirty another dish than to compromise the caramelization.
5. 5

   Roast until golden

   Roast without touching for 20 minutes. Resist the urge to peek or stir. The vegetables are building a proper crust on their undersides. After 20 minutes, flip each piece with a thin spatula. The bottoms should show deep golden spots edged with mahogany. Return to the oven for another 15 minutes until tender when pierced with a knife.

6. 6

   Make the maple glaze

   While vegetables finish roasting, combine maple syrup and butter in a small saucepan over medium heat. Swirl until butter melts completely. Add thyme leaves and let them sizzle in the hot fat for 30 seconds, releasing their oils. Remove from heat and stir in the apple cider vinegar. The vinegar cuts the sweetness and keeps this from tasting like dessert.

7. 7

   Glaze and finish

   Remove the roasted vegetables from the oven. Drizzle the warm maple glaze over everything, then use a spatula to turn the pieces gently, coating them in the sticky, fragrant mixture. Return to the oven for a final 5 minutes. The glaze will tighten into a lacquered sheen, burnishing the edges.

8. 8

   Season and serve

   Transfer to a warm serving platter. Scatter flaky sea salt over the top. The crystals will catch the light and provide bursts of salinity against the sweetness. Serve immediately, or hold in a 200°F oven for up to 30 minutes if your timing needs flexibility.

   A final drizzle of good olive oil just before serving adds richness and makes the colors pop on the plate.

Chef Tips

• •Not all maple syrup deserves your attention. Grade A Dark Robust (formerly Grade B) has the deepest maple flavor and stands up to roasting. Golden Delicate disappears. If you wouldn't drizzle it on pancakes with pride, don't cook with it.
• •Root vegetables store well, so buy them a week ahead of your gathering. They'll wait patiently in the crisper drawer while you manage the rest of your menu.
• •The vegetables can share oven space with a turkey roasting at 325°F. Simply add 15 to 20 minutes to the cooking time and check for browning before glazing.
• •For a more robust finish, add a handful of pecans to the pan during the final five minutes. They'll toast in the maple glaze and add welcome crunch.

Advance Preparation

• •Vegetables can be peeled and cut up to two days ahead. Store submerged in cold water in the refrigerator. Drain and pat completely dry before roasting.
• •The maple glaze can be made three days ahead and refrigerated. Warm gently before using.
• •Fully roasted vegetables hold well in a 200°F oven for up to 45 minutes, making this ideal for holiday meals when oven timing gets complicated.
• •For potluck transport, roast vegetables at home, transfer to an oven-safe dish, cover with foil, and wrap in towels. Reheat uncovered at 375°F for 10 minutes to restore crispness.

Frequently Asked Questions

Nutrition Information

1 serving (about 170g)