Sweet and Spicy Roasted Root Vegetables
Roasted sweet potatoes and beets are tossed in a warm blend of spices and a touch of maple syrup, then baked to tender perfection with slightly crisp edges. This easy, plant-based side is naturally sweet, lightly spiced, and perfect for everyday meals, meal prep, or as a healthy snack.
Equipment
- 1 large mixing bowl
- 1 nonstick or lined baking sheet
- 1 Sharp knife
- 1 Cutting Board
- 1 spatula or wooden spoon
Ingredients
- 3 medium sweet potatoes peeled and diced
- 2 –3 medium beets peeled and diced
- 1 –2 tablespoons olive oil
- 1 –2 teaspoons maple syrup grade A
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 420°F (215°C). Position your oven rack in the upper-middle section to ensure even roasting. Line a large baking sheet with parchment paper or use a nonstick baking sheet. This prevents sticking and makes cleanup much easier while allowing the vegetables to develop crispy, caramelized edges.
- Wash and Peel Vegetables: Thoroughly wash the sweet potatoes and beets under cold running water to remove any dirt or debris. Using a sharp vegetable peeler, remove the skins from both the sweet potatoes and beets. Peeling ensures a smooth texture and allows the seasonings to better coat each piece.
- Dice Vegetables Evenly: Cut the peeled sweet potatoes and beets into uniform, bite-sized cubes, roughly 1-inch pieces. Even sizing ensures that all the vegetables cook at the same rate and achieve the ideal balance of tenderness and caramelized edges. Place the diced vegetables in a large mixing bowl for seasoning.
- Add Oil and Sweetener: Drizzle 1–2 tablespoons of olive oil over the vegetables. This not only helps the seasonings stick but also promotes browning during roasting. Next, add 1–2 teaspoons of maple syrup, which enhances the natural sweetness of the root vegetables and creates a subtle caramelization on the surface as they bake.
- Season with Herbs and Spices: Sprinkle in 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried thyme), ½ teaspoon of ground cinnamon, and, if you like a little heat, ¼ teaspoon of cayenne pepper. Season generously with salt and freshly ground black pepper to taste. Use a spatula or wooden spoon to toss the vegetables thoroughly until every piece is evenly coated with oil, syrup, and spices. This ensures maximum flavor in every bite.
- Spread Vegetables on Baking Sheet: Transfer the seasoned vegetables to your prepared baking sheet. Arrange them in a single layer, leaving a little space between each piece. Crowding the vegetables will trap steam and prevent them from roasting evenly and developing crisp edges.
- Roast Vegetables: Place the baking sheet in the preheated oven on the top-middle rack. Roast for 35–40 minutes, tossing the vegetables halfway through cooking. Roasting brings out the natural sweetness of the root vegetables while allowing the spices to infuse and the edges to turn golden brown and slightly crispy.
- Check for Doneness: After 35 minutes, check the vegetables by piercing a piece with a fork. They should be tender on the inside and lightly caramelized on the outside. If necessary, roast for an additional 5 minutes until the desired texture is achieved.
- Cool Slightly and Serve: Remove the baking sheet from the oven and allow the vegetables to cool for 2–3 minutes. This helps the flavors settle. Transfer to a serving dish and serve warm as a side dish or enjoy them as a hearty snack.
- Optional Garnish and Presentation: For a beautiful presentation, sprinkle a few fresh thyme leaves over the top or drizzle a tiny extra touch of maple syrup before serving. This step adds a visual appeal and enhances the flavor profile without overpowering the natural taste of the vegetables.
Notes
- Sweetener Options: Maple syrup adds natural sweetness and caramelization, but you can substitute with agave nectar, honey (if not strictly vegan), or brown sugar for a slightly different flavor profile.
- Vegetable Variations: This seasoning blend works beautifully with other root vegetables such as parsnips, turnips, carrots, or even butternut squash. Mix and match to suit your pantry or taste preferences.
- Spice Adjustments: If you prefer less heat, omit cayenne pepper. For a warmer flavor, add a pinch of nutmeg or smoked paprika.
- Uniform Cutting: Cutting vegetables into similar-sized pieces ensures even roasting and avoids overcooked or undercooked sections.
- Serving Temperature: Best enjoyed warm, but leftovers can be gently reheated in the oven or sautéed on the stovetop for a crispy finish.
