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Steam-Roasted Root Vegetables with Maple, Sriracha, and Thyme

Scott Phillips

Servings: 4

This easy fall side dish has a lot going on flavorwise, including sweet and heat.


  • 1 lb. medium carrots, cut into 2-inch lengths, halved lengthwise if thick
  • 12 oz. small turnips, peeled and cut into 1/2-inch-thick wedges
  • 3 large cloves garlic, unpeeled and lightly smashed
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. pure maple syrup
  • 1 tsp. Sriracha
  • 1/2 tsp. finely chopped fresh thyme

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 270
  • Carbohydrates (g): 22
  • Fiber (g): 4
  • Sugar (g): 13
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 425°F. Line a large-rimmed baking sheet with parchment.
  • Toss the carrots, turnips, garlic, oil, 1/2 tsp. salt, and a few grinds of pepper on the baking sheet. Spread in a single layer, cover tightly with foil, and transfer to the oven to steam for 15 minutes.
  • Meanwhile, combine the maple syrup and Sriracha in a small bowl.
  • Carefully remove the foil, rotate the baking sheet, and drizzle the vegetables with the maple mixture. Continue roasting, turning once halfway through, until tender and browned, 25 to 30 minutes more.
  • Discard the garlic cloves. Sprinkle the vegetables with the thyme, season to taste with salt and pepper, and serve.


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