How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Maple-Glazed Root Vegetables?

You need 9 ingredients. The key ingredients include: 2 1/4 pounds rutabagas, peeled and cut into 1-inch dice, 1 1/2 pounds turnips, peeled and cut into 1-inch dice, 1 pound carrots, peeled and cut into 1-inch dice, 2 tablespoons extra-virgin olive oil, and more.

Is Maple-Glazed Root Vegetables suitable as soups & stews?

Yes, Maple-Glazed Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Maple-Glazed Root Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple-Glazed Root Vegetables Recipe

Name: Maple-Glazed Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds rutabagas, peeled and cut into 1-inch dice; 1 1/2 pounds turnips, peeled and cut into 1-inch dice; 1 pound carrots, peeled and cut into 1-inch dice; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 2 tablespoons sherry vinegar; 1 cup low-sodium chicken broth; 2 tablespoons pure maple syrup; 2 tablespoons unsalted butter

Try this homemade Maple-Glazed Root Vegetables recipe the whole family will love. Made with rutabagas, carrots, extra-virgin olive oil and Salt. Easy st…

This Maple-Glazed Root Vegetables relies on simple, everyday ingredients such as extra-virgin olive oil, sherry vinegar, low-sodium chicken broth and pure maple syrup. It comes together quickly and makes 4 servings, at about 283 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 1/4 pounds rutabagas, peeled and cut into 1-inch dice
1 1/2 pounds turnips, peeled and cut into 1-inch dice
1 pound carrots, peeled and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons sherry vinegar
1 cup low-sodium chicken broth
2 tablespoons pure maple syrup
2 tablespoons unsalted butter

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Quick Info

Servings
4 servings
Calories
283 kcal
Category
Soups & Stews

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Maple-Glazed Root Vegetables

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