Maple Roasted Carrots and Parsnips
Easy maple roasted carrots and parsnips with caramelized edges make a delicious vegetable side dish or appetizer for holidays and everyday dinners.
Ingredients
- 1 pound parsnips, peeled
- 1 pound carrots, peeled
- 3 Tbsp Pure Maple Syrup
- ¼ cup extra-virgin olive oil, or you can use melted butter
- 8-10 small sprigs thyme, plus more to garnish (or rosemary)
- Salt and pepper to season
Equipment
- Parchment paper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Toss the carrots and parsnips in a bowl with olive oil, maple syrup, salt, and pepper and add the thyme sprigs.
- Toss the carrots and parsnips in a bowl with olive oil, maple syrup, salt, and pepper and add the thyme sprigs.
- Spread on baking sheet in a single layer. Make sure the vegetables have space between them to properly roast—if they are too close, roast in 2 batches to ensure they do not steam.
- Roast for 25–30 minutes, turning once halfway through, until tender and caramelized.
- Lastly, sprinkle with more fresh thyme or rosemary if desired and serve warm as a side dish, chopped up on a winter salad, or as an appetizer with dips (like hummus).
Notes
STORAGE: Allow the roasted carrots and parsnips to cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 3–4 days. Keeping them sealed helps maintain their flavor.
REHEAT: Spread the vegetables on a baking sheet and warm them in a 375°F oven for about 8–10 minutes until heated through. You can also reheat them quickly in a skillet with a small drizzle of olive oil or maple syrup to refresh the flavor.
Nutrition Facts
Calories: 194kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 61mg, Potassium: 548mg, Fiber: 6g, Sugar: 13g, Vitamin A: 12630IU, Vitamin C: 17mg, Calcium: 63mg, Iron: 1mg