Brown Sugar Roasted Root Vegetables

I love a good roasted vegetable side dish, especially once the weather starts getting colder. These brown sugar roasted root vegetables are really simple, but the little bit of sweetness makes them feel that bit more special.

You’ve got carrots, parsnips, sweet potatoes and butternut squash all roasted together with brown sugar, cinnamon and butter. I also add some fresh rosemary, which works really well with the sweetness and gives the whole thing plenty of flavor.

This is a lovely one for fall dinners, but I think it really comes into its own around the holidays. It’s easy enough for a regular Sunday dinner but also feels right at home on the table for Thanksgiving or Christmas.

Ingredients

• Carrots – These add a lovely natural sweetness and hold up really well when roasted.

• Parsnips – I love the slightly sweet, earthy flavor these bring, especially once the edges start to caramelize.

• Butternut squash – This goes lovely and soft in the middle while picking up all that brown sugar and cinnamon.

• Sweet potatoes – Another naturally sweet vegetable that works so well with the cinnamon and brown sugar.

• Cinnamon – Just a teaspoon adds a lovely warmth without making the vegetables taste overly sweet.

• Brown sugar – This melts into the butter as everything roasts and helps give the vegetables those gorgeous caramelized edges.

• Butter – A little butter adds richness and helps the brown sugar coating melt over the vegetables as they cook.

• Fresh rosemary – This balances out all the sweetness and adds a lovely savory, herby flavor.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 400°F.

Step 2: Peel the vegetables and cut them into uniform 2-inch pieces to ensure even cooking.

Step 3: Spread the vegetables on a sheet pan, then sprinkle the cinnamon and brown sugar evenly over the top. Stir to coat everything well.

Step 4: Add small dollops of butter across the vegetables.

Step 5: Lay the rosemary sprigs on top of the vegetables and butter.

Step 6: Bake for 30–40 minutes.

Step 7: Stir the vegetables, then continue baking for another 15–20 minutes, or until they’re tender.

What to Serve with Brown Sugar Roasted Root Vegetables

These brown sugar roasted root vegetables go with so many different meals, but I especially like them with a roast dinner. The little bit of sweetness works really well with savory meats and gravy, and they’re perfect when you want something a bit different from plain roasted vegetables.

• Roast turkey – An easy choice for Thanksgiving or Christmas dinner, especially with stuffing and plenty of gravy.

• Roast chicken – Perfect for a Sunday dinner when you want something a little more interesting on the side.

• Baked ham – The sweetness of the vegetables works really well with salty ham.

• Roast beef – Serve them alongside roast beef, potatoes and gravy for a proper cozy dinner.

• Pork tenderloin – Pork and the brown sugar, cinnamon and rosemary flavors are such a good combination.

Storing

If you have any leftovers, let the vegetables cool completely before transferring them to an airtight container. Keep them in the fridge and they should be good for around 3–4 days.

To reheat them, I prefer popping them back in the oven for a few minutes as this helps bring back some of those lovely roasted edges. You can use the microwave if you’re in a hurry, although the vegetables will be a little softer.

Variations & Substitutions

This is an easy recipe to change around depending on what you have in the kitchen or which vegetables your family actually likes. Just try to cut everything to roughly the same size so it all cooks at the same rate.

• Swap the vegetables – Rutabaga, turnips or even regular potatoes can be added or swapped for any of the root vegetables.

• Use maple syrup – Swap the brown sugar for a drizzle of maple syrup for a slightly different sweetness.

• Add more herbs – Thyme or sage would both work really well here, especially if you’re making these for Thanksgiving.

• Leave out the cinnamon – If you’d prefer the vegetables to be a little more savory, you can leave it out and add some extra rosemary instead.

• Add some crunch – Sprinkle over some chopped pecans or walnuts toward the end of cooking.

• Make them a little spicy – A pinch of cayenne or chili flakes is really good against the sweetness of the brown sugar.

FAQs

What are the best root vegetables for roasting?

Carrots, parsnips, sweet potatoes and butternut squash are all great for roasting together because they become tender and caramelized in the oven. You can also use rutabaga, turnips or regular potatoes.

Do you need to peel root vegetables before roasting?

I prefer to peel the vegetables for this recipe, particularly the parsnips, sweet potatoes and butternut squash. It gives everything a softer texture once roasted and makes the finished dish a little nicer to eat.

How do you keep roasted root vegetables from getting soggy?

Try not to overcrowd the sheet pan. Giving the vegetables a little room helps them roast and caramelize rather than steam. Cutting them into similar-sized pieces also helps everything cook evenly.

Can I make brown sugar roasted root vegetables ahead of time?

Yes. You can peel and chop the vegetables ahead of time and keep them covered in the fridge until you’re ready to roast them. This is really handy if you’re making them as part of a big Thanksgiving or Christmas dinner.

Can I use maple syrup instead of brown sugar?

Yes, maple syrup works really well with roasted root vegetables. It will give them a slightly different flavor, but you’ll still get that lovely sweetness alongside the cinnamon and rosemary.

How long does it take to roast root vegetables at 400°F?

For this recipe, allow around 45–60 minutes in total. Give the vegetables a good stir after the first 30–40 minutes, then return them to the oven until they’re tender and nicely caramelized.

Can I make these roasted root vegetables for Thanksgiving?

Definitely. The brown sugar, cinnamon and rosemary make these especially good for Thanksgiving, and they go really well with turkey, stuffing and gravy.