Maple Roasted Parsnips and Carrots Recipe Easy Flavorful Side Dish
A quick and easy side dish featuring the earthy sweetness of roasted parsnips and carrots, enhanced with pure maple syrup and fresh thyme for a comforting and sophisticated flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 parsnips, peeled and cut into evenly sized sticks
- 4 carrots, peeled and sliced into similar-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of garlic powder
- Fresh thyme (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Peel the parsnips and carrots, then cut them into sticks about 3-4 inches long and 1/2 inch thick.
- In a large mixing bowl, combine the parsnips and carrots with olive oil, maple syrup, salt, black pepper, and garlic powder. Toss until evenly coated.
- Spread the veggies in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the oven for 25-30 minutes, flipping the veggies halfway through, until tender and caramelized around the edges.
- Optional: Sprinkle fresh thyme over the roasted veggies before serving.
Notes
Cut the vegetables evenly for consistent cooking. Toss thoroughly to ensure even coating. Use fresh thyme for a vibrant flavor. For extra crispy edges, increase the oven temperature to 425°F (220°C) for the last 5 minutes of roasting.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9
- Sodium: 120
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 4
- Protein: 1
Keywords: maple roasted vegetables, parsnips and carrots, easy side dish, roasted veggies, healthy recipe