Maple Thyme Roasted Parsnips And Carrots
16
- Makes4 to 6 servings
'Roasted veggies are such an easy side dish to make, and this combination is one of our favourites. Maple syrup is a nod to our Canadian heritage and adds an earthy sweetness that caramelizes to utter perfection with the roasted vegetables. We just mix everything together on the baking sheet with our hands for easy prep because who needs extra dishes when entertaining?'—From ‘Fraiche Food, Full Hearts' by Jillian Harris and Tori Wesszer
Ingredients
4 parsnips, (about 1 pound/450 g)
6 to 7 carrots, (around 1 pound/ 450 g)
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) chopped fresh thyme leaves
salt and pepper
3 or 4 sprigs fresh thyme, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and peel the parsnips and carrots. Cut them in half lengthwise and place them on the prepared baking sheet. Drizzle with the olive oil and maple syrup, then sprinkle with chopped thyme and salt and pepper to taste. Toss with your hands to combine everything, ensuring the vegetables are well coated. Spread the vegetables evenly on the baking sheet.
Roast, turning halfway through with a metal spatula, until golden brown and slightly caramelized, about 35 minutes.
Transfer the veggies to a platter, garnish with the thyme sprigs and serve immediately.
Related: Plant-Based Thanksgiving Sides From Jillian Harris
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. Originally published in 2019; updated in 2023
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