Ingredients
- 500 g carrots, cut lengthwise
- 500 g parsnips, cut lengthwise
- 500 g sweet potatoes, cubed
- 60 ml Québec maple syrup
- 45 ml olive oil
- 30 ml balsamic vinegar
- 1 tsp dried thyme
- 1 tsp chopped fresh rosemary
- 1 can chickpeas, drained
- 1 tsp salt
- ½ tsp black pepper
Method
- Heat the oven to 200°C and toss the vegetables and chickpeas with oil, thyme, rosemary, salt, and pepper.
- Roast on a large sheet pan for 30 minutes, turning once.
- Whisk the maple syrup and balsamic vinegar, then drizzle over the vegetables.
- Roast 15–20 minutes more until browned and tender, turning once.
- Serve as a warm vegetarian main with bread or grains.
Conversion and rationale
Original sweetener (classic version): 60 g honey or brown sugar in classic glazed root vegetables
Conversion used: Replace 60 g honey or brown sugar with 60 ml maple syrup and reduce the balsamic vinegar by 15 ml. Add the syrup only after the first roast and use an oven 15°C cooler than the common 215°C setting for the final glaze.
Why Quebec maple syrup: Maple highlights the natural sweetness of roots while balsamic vinegar and herbs keep the dish savory. The recipe turns a traditional glazed vegetable preparation into a substantial local vegetarian main.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →