Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Ensure all root vegetables are peeled and chopped to a uniform 1-inch size.
  2. In the large bowl, toss vegetables with olive oil, salt, and pepper until evenly coated.
  3. Spread vegetables in a single layer on the rimmed baking sheet. Roast for 20 minutes. Avoid crowding the pan.
  4. While roasting, whisk together maple syrup, thyme leaves, and apple cider vinegar in a small bowl to create the glaze.
  5. Remove pan from the oven. Drizzle half of the maple-thyme glaze evenly over the hot vegetables and toss gently right on the pan. Return to the oven for another 10 minutes.
  6. While the vegetables finish, toast the walnuts in a small skillet over medium heat for 3–4 minutes until fragrant. Set aside.
  7. Remove vegetables from the oven (they should be fork-tender and nicely caramelised). Drizzle with the remaining glaze and toss one final time.
  8. Transfer to a serving platter and immediately scatter the toasted walnuts over the top before serving piping hot.