Photo of Maple and spice root vegetables by WW

Maple and spice root vegetables

1 - 3
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
A variety of root vegetables combine with maple syrup, cinnamon, and nutmeg in this easy vegetarian-friendly side dish. The hint of maple syrup accentuates the natural sweetness of the vegetables. It is important to cut the turnips, sweet potatoes, and carrots into evenly sized pieces. This will ensure that the vegetables cook and brown evenly. When selecting the turnips, note that smaller vegetables will be the ideal choice, as they have the best flavor. Also look for turnips that have smooth skin that is free of blemishes. Potatoes, parsnips, and rutabaga make great additions or substitutions to this autumnal mix.


Uncooked turnip(s)

1 pound(s), peeled and cut into 1 1⁄2-inch chunks

Uncooked sweet potato(es)

1 pound(s), peeled and cut into 11⁄2-inch chunks

Uncooked carrot(s)

2 large, peeled and cut into 11⁄2-inch chunks

Uncooked onion(s)

1 large, yellow variety, peeled and quartered, root end left intact

Maple syrup

2 Tbsp

Table salt

1 tsp

Ground cinnamon

¾ tsp

Black pepper

¼ tsp, freshly ground

Ground nutmeg



  1. Preheat the oven to 425°F. Spray a large roasting pan with nonstick spray.
  2. Combine the turnips, sweet potatoes, carrots, onion, maple syrup, salt, cinnamon, pepper, and nutmeg in a large bowl; toss well to coat. Arrange in a single layer in the roasting pan.
  3. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 45 minutes.