Sweet potatoes, zucchini, and butternut squash with maple and garlic. Sheet pan, 35 minutes, done. Cut everything to a similar size so it roasts at the same rate. Pure maple syrup, not the pancake variety, makes a real difference here. Salt generously before the oven.
How to Make Maple Garlic Roasted Vegetables
Sizing the pieces
Aim for roughly one-inch chunks across all the vegetables. Butternut squash takes longer than zucchini, so cut squash smaller if anything. Uneven pieces mean some burn before others soften.
The maple garlic coating
Mix the maple, olive oil, and minced garlic together before pouring. Toss well in the bowl so every piece gets coated before it hits the pan. Don’t skip the kosher salt on top. 
Maple Garlic Roasted Vegetables
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and savory roasted vegetables are easy to make. A simple side dish thats perfect for any meal.
Ingredients
- 2 lbs (907 g) sweet potatoes
- 2 lbs (907 g) zucchinis
- 1 lbs (454 g) butternut squash
- 1/2 lb onion
- 1 tbsp (15 ml) maple syrup
- 3 cloves garlic
- 3 tbsp (45 ml) olive oil
- Kosher (coarse) salt
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Place all cut vegetables in a mixing bowl.
- In a small bowl, mix together maple syrup, olive oil, and minced garlic until evenly combined.
- Pour the maple mixture over the vegetables and stir until fully coated.
- Place vegetables on the prepared baking sheet and sprinkle with kosher salt.
- Bake for 35 minutes, or until tender when tested with a fork.
Notes
- For even roasting, cut all vegetables into similarly sized pieces.
- To enhance the maple flavor, use pure maple syrup rather than pancake syrup.
- Roasted vegetables can be stored in the refrigerator for up to 4 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Can I use other vegetables in this recipe?
Carrots, parsnips, Brussels sprouts, and cauliflower all roast well with the maple garlic mixture. Just keep the pieces roughly the same size for even cooking.
Do I need to peel the sweet potatoes?
It is up to you. The skin is edible and softens during roasting. Scrub them well if you leave the skin on.
Can I prep the vegetables the night before?
Yes. Cut and store them in an airtight container in the fridge. Toss with the maple garlic mixture and season with salt just before roasting.
