Description
Maple Glazed Roasted Carrots and Parsnips offer a delightful blend of natural sweetness and savory herbs, making them the perfect side dish for any meal. This easy-to-make recipe features tender roasted root vegetables coated in a luscious maple syrup glaze, enhanced with fresh thyme for an aromatic finish.
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 and 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
- Prepare the Vegetables: Peel the carrots and parsnips, then cut them into uniform sticks to ensure even cooking.
- Make the Maple Glaze: In a mixing bowl, combine olive oil and maple syrup. Toss the carrot and parsnip sticks in this mixture, seasoning 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 line a baking sheet. Spread the glazed vegetables out in a single layer, avoiding overcrowding to allow even roasting.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness.
- Serve: Remove the roasted carrots and parsnips from the oven and transfer to a serving dish. Garnish with additional fresh thyme and serve warm.
Notes
- For extra caramelization, you can broil the vegetables for the last 2-3 minutes, watching closely to prevent burning.
- Adjust maple syrup quantity if you prefer a sweeter glaze.
- Fresh thyme can be substituted with rosemary or sage for a different herbal flavor.
- Use parchment paper on the baking sheet for easier cleanup.
- Make sure to cut vegetables evenly for consistent roasting.
