Go Back

Glazed Roasted Vegetables


  • 4 cups vegetables chopped to about walnut-size
  • 4 Tbs Maple Syrup
  • 2 Tbs Olive Oil
  • 1-2 Tbs Spices cayenne pepper, black pepper, turmeric, ginger, and nutmeg
  • pinch Salt


  • Preheat oven to 400°F
  • Choose your pan: Glazing can be a bit messy. I use an unlined light-colored half-sheet pan and a little elbow grease afterward to clean it. A dark-colored or cast iron pan may brown the vegetables too much with the added syrup. Maynard recommends lining a pan with foil; I believe parchment with a brushing of oil would work as well.
  • Mix everything together in a mixing bowl and toss until the vegetables are evenly coated, spread them on the pan, and put them in the oven. (Don't clean the bowl yet.)
  • Roast for 15 minutes and give them a stir; roast for another 15 and test. They should be browned, with some darker edges, and tender in the middle. Some vegetables will take longer – so check and stir every 15 minutes. Try to avoid too many charred bits because they can go from caramelized to bitter pretty quickly.
  • I like this tip from Maynard: When they are done, slide them from the pan back into the mixing bowl and toss them with any leftover glaze; and if there is anything left on the pan, scrape that in too. Let them sit for five minutes in the bowl before serving.