Lunch, Side Dishes

Maple Roasted Root Vegetables

  • Prep 20 mins
  • Total 1h 5 mins
  • Easy
  • Serves 6

This is the perfect fall side dish! Roasted root veggies that would go wonderfully with your favorite protein!

TIP: Red beets, while they may transfer some color to the other vegetables, work equally well in this dish if you cannot find golden beets. 


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 large sweet potatoes, peeled, cut in 2-inch pieces
  • 2 parsnips, peeled, cut in 2-inch pieces
  • 3 golden beets, peeled, cut in 2-inch pieces
  • 3 carrots, peeled, cut in 2-inch pieces
  • 1/3 cup maple syrup
  • 1/4 cup olive oil
  • 3 tablespoons unsalted butter, cut in 1-inch cubes
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon ground ginger
  • 2 tablespoons kosher salt


  • Large Bowl
  • Ninja Sheet Pan
  • Step 1

    Place all ingredients in a large mixing bowl and toss to combine. Arrange on the Ninja® Sheet Pan in a single layer.

  • Step 2

    Install the wire rack on Level 3. Select AIR ROAST, set temperature to 425°F, and set time to 45 minutes. Press START/STOP to begin preheating.

  • Step 3

    When the unit has preheated, place pan on wire rack on Level 3. Close oven door to begin cooking.  

  • Step 4

    Check vegetables periodically. Cooking is complete when they are fork-tender and the sugars have begun to caramelize. Serve immediately.