Save These maple glazed roasted carrots and parsnips are my most requested side for family gatherings. The vegetables roast up perfectly tender with edges that caramelize in a sweet maple thyme glaze. Even picky eaters find themselves reaching for seconds and I love how they brighten up any table.
Honestly I turned to this when my garden carrots needed using up and now I cannot imagine potlucks or Sunday dinners without it. The thyme and pure maple syrup bring out the best in even humble supermarket vegetables.
Ingredients
- Carrots: about one pound peeled and cut into sticks Choose firm ones with bright color for maximum flavor
- Parsnips: about one pound peeled and cut into sticks Look for small to medium parsnips to avoid woody centers
- Pure maple syrup: lends rich natural sweetness and caramelizes beautifully on roasting Always use real maple syrup not pancake topping
- Olive oil: helps crisp the vegetables while keeping them moist during roasting Pick extra virgin for best taste
- Fresh thyme leaves or dried thyme: add earthy flavor If opting for dried use less as it is more concentrated
- Salt: just enough to make all the flavors pop Fine sea salt works especially well here
- Freshly ground black pepper: provides subtle heat and complexity Grind right before you use it for peak aroma
- Chopped fresh parsley for optional garnish: adds color and freshness If using make sure it is bright green with no wilting
Instructions
- Prep the Oven and Sheet:
- Preheat your oven to two hundred twenty degrees Celsius or four hundred twenty five Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze
- Mix Veggies and Glaze:
- In a roomy mixing bowl place carrot and parsnip sticks. Drizzle in olive oil and pure maple syrup. Add thyme leaves salt and pepper. Toss everything with your hands or a spatula so every piece is glistening and well coated
- Arrange on Sheet:
- Spread the glazed vegetables out on your prepared baking sheet. Make sure they are in a single even layer without crowding. This lets them roast not steam so you get those sweet crisp edges
- Roast and Flip:
- Slide the tray into your hot oven. Roast for thirty to thirty five minutes. About halfway through use tongs or a spatula to gently flip the vegetables. This promotes even browning and keeps them from sticking overall they should end up golden and tender with caramelized bits
- Serve and Garnish:
- Once roasted pile the glossy vegetables onto a serving platter. If you like shower them with chopped fresh parsley for color and extra herb flavor. Serve while still warm for best taste and texture
Save I am obsessed with the way maple syrup turns sticky on these roasted roots. One year my niece announced she did not even like carrots until she tried these now she requests them on every holiday menu. I keep thyme growing in a pot on my kitchen windowsill just for recipes like this.
Storage Tips
Leftovers keep in an airtight container in the fridge for up to four days. Reheat in a skillet or a hot oven to keep the edges crisp. For longer storage freeze the cooled vegetables in a flat zip bag and reheat straight from frozen on a baking tray
Ingredient Substitutions
Swap honey in for maple syrup if you do not need the dish to be vegan. Rosemary or oregano work as alternate herbs if you are out of thyme. For an extra layer of flavor a drizzle of balsamic vinegar over the finished dish is wonderful
Serving Suggestions
These carrots and parsnips are beautiful alongside roast meats baked tofu or even on top of a grain bowl. For a festive touch try them as a holiday side sprinkled with pomegranate seeds or toasted walnuts
Cultural and Historical Context
Roasting root vegetables dates back hundreds of years in American and European home cooking. Maple syrup has long been a favorite way to add subtle sweetness especially in cooler months when these sturdy vegetables shine
Seasonal Adaptations
Toss in halved baby potatoes with the carrots and parsnips Sprinkle a touch of citrus zest before roasting for brightness Add a pinch of cinnamon or nutmeg in autumn for warmth
Success Stories
Guests always comment how these are the first vegetables to vanish. Even at potlucks where people overload their plates you can count on coming home with an empty platter not leftovers
Freezer Meal Conversion
Roast as directed then cool and freeze in a single layer on a baking sheet. Once frozen transfer to a bag. Whenever you want a side dish just reheat on a tray at a high temperature and they taste freshly made
Save Maple glazed roasted carrots and parsnips bring sweet comfort and color to any family gathering. The flavor and crispy caramelized glaze make them a must save recipe for holiday tables or busy weeknights.
Recipe FAQs
- → Can I substitute maple syrup with honey?
Yes, honey can be used instead of maple syrup for a slightly different flavor, though it won't be vegan.
- → What herbs pair well with roasted carrots and parsnips?
Thyme works beautifully, but rosemary or sage can also add aromatic depth to roasted vegetables.
- → How do I ensure even roasting?
Cut carrots and parsnips into uniform sticks and spread them in a single layer to promote even caramelization.
- → Can I add other vegetables?
Yes, root vegetables like sweet potatoes or turnips complement the flavors and can be roasted together.
- → Is this dish suitable for gluten-free diets?
This preparation contains no gluten, making it suitable for gluten-free dietary needs.