Description
Experience the delightful blend of sweet and earthy flavors with maple roasted carrots and parsnips, an irresistible side dish perfect for any occasion.
Ingredients
Scale
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the carrots and parsnips with olive oil, maple syrup, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper, ensuring they are not overcrowded.
- Roast in the preheated oven for about 25-30 minutes or until fork-tender and caramelized. Toss halfway through for even browning.
- If using, sprinkle fresh thyme over the vegetables before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 164
- Sugar: 11g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added warmth, consider sprinkling cinnamon or nutmeg before roasting. Swap parsnips with sweet potatoes for a sweeter variation. Leftovers can be stored in an airtight container in the fridge for up to three days.