Savory Maple Roasted Carrots and Parsnips
A delightful side dish that combines the natural sweetness of carrots and parsnips with savory flavors, perfect for any meal.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Vegetables
- 1 pound Carrots Peeled and cut into uniform pieces.
- 1 pound Parsnips Peeled and sliced into similar-sized pieces as carrots.
Sweetener
- 2-3 tablespoons Maple Syrup Use high-quality, pure maple syrup.
Oil
- 2 tablespoons Olive Oil Extra virgin olive oil for roasting.
Seasoning
- 1 teaspoon Kosher Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground.
- 1 tablespoon Fresh Thyme Can substitute with 1 teaspoon dried thyme.
Instructions
- Preheat your oven to 425°F (220°C).
- Peeled and cut the carrots and parsnips into uniform pieces.
- Place the chopped vegetables in a large mixing bowl and drizzle with olive oil.
- Add maple syrup, salt, pepper, and thyme to the bowl and mix well.
- Spread the vegetables evenly on a lined baking sheet.
- Roast in the preheated oven for 25 to 30 minutes, stirring halfway through.
- Check for doneness; they should be tender and caramelized.
- Transfer to a serving platter and drizzle with extra maple syrup if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best texture.