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Maple Glazed Roasted Parsnips and Carrots

Maple glazed roasted parsnips and carrots turn tender in the oven with browned edges and a sweet, savory coating. Roasted at 425°F and finished with pure maple syrup, they make an easy side dish for a holiday meal or weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb carrots peeled and cut into 3/4-inch sticks
  • 1.5 lb parsnips peeled and cut into 3/4-inch sticks
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 3 tbsp pure maple syrup

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the carrots and parsnips with the olive oil, salt, pepper, and thyme.
  4. Spread the vegetables in a single layer on the baking sheet.
  5. Roast for 20 minutes.
  6. Turn the vegetables.
  7. Drizzle the maple syrup over the vegetables.
  8. Toss the vegetables to coat.
  9. Roast for 10–15 minutes more, until fork-tender and browned at the edges.
  10. Let the vegetables rest on the pan for 5 minutes before serving.

Notes

For the best browning, spread the vegetables in a single layer without crowding the pan. Store leftovers in the refrigerator for up to 4 days; freezing is not recommended because the vegetables can turn soft. Avocado oil can replace the olive oil if desired.