Maple Glazed Carrots and Parsnips
Ingredients
- Vegetables:
- 1 lb carrots peeled and cut into sticks
- 1 lb parsnips peeled and cut into sticks
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Maple Glaze:
- 3 tablespoons butter
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar optional
- 1 teaspoon fresh thyme leaves
- Pinch of cinnamon optional
- Salt to taste
- Garnish:
- Fresh thyme or parsley
- Flaky sea salt
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment.
- Peel carrots and parsnips. Cut into 3-inch sticks, ½ inch thick.
- Place on baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss.
- Spread in single layer. Do not crowd.
- Roast 20 to 25 minutes until tender and golden. Flip halfway through.
- While vegetables roast, melt butter in skillet over medium heat.
- Add maple syrup, brown sugar, thyme, and cinnamon. Stir.
- Simmer 2 to 3 minutes until slightly thickened.
- Transfer roasted vegetables to skillet with glaze.
- Toss to coat completely. Cook 1 to 2 minutes.
- Taste. Add salt if needed.
- Transfer to serving dish. Garnish with herbs and flaky salt. Serve hot.
Notes
- Cut vegetables evenly for uniform cooking
- Do not overcrowd pan — vegetables need space to roast
- Flip halfway through for even browning
- Use pure maple syrup for best flavor
- Make glaze while vegetables roast
- Toss in glaze off heat to prevent burning
- Serve immediately for best taste
- Can use all carrots if no parsnips available
- Store leftovers up to 3 days
- Reheat in oven or serve cold