Maple-Roasted Carrots & Parsnips

Name: Maple-Roasted Carrots & Parsnips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 300 g carrots, peeled and cut into batons; 300 g parsnips, peeled and cut into batons; 2 tbsp olive oil; 2 tbsp maple syrup; 2 tsp wholegrain mustard; 2 tsp fresh thyme leaves; salt and black pepper

Print Recipe

Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Difficulty: Beginner

Cuisine: American Courses: Side dish

Description

This simple but stunning side dish brings sweetness, earthiness, and a little tang to the Thanksgiving table. Carrots and parsnips are roasted until tender and caramelised, coated in a maple and mustard glaze that enhances their natural flavours.

A sprinkle of thyme or rosemary gives it that unmistakable holiday aroma. This side is as beautiful as it is delicious, offering colour and contrast to richer dishes like stuffing and mashed potatoes.

Ingredients

300 g carrots, peeled and cut into batons
300 g parsnips, peeled and cut into batons
2 tbsp olive oil
2 tbsp maple syrup
2 tsp wholegrain mustard
2 tsp fresh thyme leaves ((or rosemary))
salt and black pepper ((to taste))

Instructions

Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
In a large bowl, toss the carrot and parsnip batons with olive oil, maple syrup, mustard, and thyme. Season with salt and pepper.
Spread the vegetables in a single layer on the prepared tray. Roast for 30–35 minutes, flipping halfway, until tender and caramelised.
Serve warm, garnished with a few extra thyme leaves if desired.

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Maple-Roasted Carrots & Parsnips