Description
Maple Glazed Roasted Carrots and Parsnips are a deliciously sweet and savory side dish, featuring tender roasted root vegetables coated in a fragrant maple syrup glaze and finished with fresh thyme.
Ingredients
Scale
Vegetables
- 500 grams (about 1 pound) carrots, peeled and cut into sticks
- 500 grams (about 1 pound) parsnips, peeled and cut into sticks
Glaze & Seasoning
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh thyme, chopped (plus extra for garnish)
Instructions
- Prep the Vegetables: Peel and cut the carrots and parsnips into uniform sticks to ensure even cooking.
- Make the Maple Glaze: In a bowl, mix the olive oil and maple syrup together with the cut vegetables. Season the mixture with salt and black pepper to taste, ensuring all pieces are well coated.
- Preheat the Oven: Set your oven to 200°C (400°F) and allow it to fully heat before roasting.
- Roast the Vegetables: Spread the glazed vegetables out in a single layer on a baking sheet. Roast them for 25-30 minutes, stirring halfway through cooking to promote even browning, until they are tender and golden brown.
- Serve: Transfer the roasted carrots and parsnips to a serving dish and garnish with additional fresh thyme. Serve warm for the best flavor.
Notes
- Cut vegetables uniformly for even roasting.
- Adjust maple syrup amount for desired sweetness.
- Use fresh thyme for brighter flavor; dried thyme can be substituted but use less.
- Serve as a side dish to roasted meats or as a vegetarian main.
- Leftovers can be reheated in the oven to maintain crispness.
