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Maple Roasted Parsnips and Carrots with Fresh Thyme

Maple roasted carrots and parsnips are tossed with olive oil and fresh thyme, then roasted until tender and browned at the edges. A drizzle of pure maple syrup adds a lightly sweet finish to these oven-roasted vegetables.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb carrots peeled and cut into 2-inch-long, 1/2-inch-thick sticks
  • 1.5 lb parsnips peeled, cored if needed, and cut into 2-inch-long, 1/2-inch-thick sticks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp thyme fresh leaves
  • 2 tbsp maple syrup pure

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Heat the oven to 425°F.
  2. Line two rimmed 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, toss the carrots and parsnips with the olive oil, salt, pepper, and thyme until evenly coated.
  4. Divide the vegetables between the baking sheets, spreading them in a single layer.
  5. Roast for 15 minutes.
  6. Rotate the pans between oven racks.
  7. Roast for 5–10 minutes more, until the vegetables are starting to brown.
  8. Drizzle the maple syrup over the vegetables.
  9. Toss the vegetables to coat with the maple syrup.
  10. Spread the vegetables out again.
  11. Roast for 8–12 minutes, until tender and browned at the edges.

Notes

For even browning, keep the vegetables in a single layer without crowding the pans. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a different cooking oil, use avocado oil in place of olive oil.