Name: Maple Roasted Carrots and Parsnips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: ¼ cup pure maple syrup; 2 tablespoons light brown sugar; 2 tablespoons olive oil; 1 teaspoon fresh thyme, leaves removed from the stem; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 pound carrots, peeled and cut on a bias (about 6 carrots); 1 pound parsnips, peeled and cut on a bias (about 3 parsnips); Toasted chopped pecans, for garnish; Finely chopped parsley, for garnish

While some people claim the main dish is the best part of a meal, I actually disagree! I am a huge sides girl and after making these Maple Roasted Carrots and Parsnips, I'm positive you will be too.

There are two main reasons why these simple roasted veggies will make you fall in love with side dishes and, in turn, will become a must-make for your next Thanksgiving or holiday meal. First, the carrots and parsnips are coated in a mouth-watering sweet and savory glaze that is both delicious and nutritious! And second, they're SO easy to prepare with only 6 steps! Just chop, season, roast, and enjoy.

Maple roasted carrots and parsnips on a white serving platter, garnished with toasted pecans and fresh parsley.

The brightness of the carrots pairs perfectly with the earthiness of the parsnips, making this root vegetable combination a match made in heaven. Roasting the veggies caramelizes them, which draws out their natural sweetness and compliments the maple syrup and brown sugar glaze. And of course, I didn't want this savory side dish to become too sweet, so I made sure to test a combination of olive oil, salt, pepper, and thyme to help balance it out for the perfect sweet and savory combo!

To tie the dish all together, you really can't forget about the crunchy, nutty topping! The toasted pecans bring a nutty richness, a satisfying crunch, and the most inviting, warm aroma. However, if you're allergic to nuts, you can make these Brown Sugar Dill Roasted Carrots instead, or just leave out the nuts entirely.

While these roasted carrots and parsnips go perfectly with a simple Honey-Glazed Thanksgiving Turkey, a Christmas ham, or an Easter lamb, they're equally delicious as a weekly side dish! With just 9 ingredients and 20 minutes of prep, they're a snap to whip up both on a holiday morning or a busy weeknight.

In addition to pairing so well with different proteins, these maple glazed veggies are also a great sidekick to your favorite sides! For example, these root vegetables help bring out the flavors in these light and fluffy Greek Yogurt Mashed Potatoes, as well as this made-from-scratch, full-of-flavor Challah Bread Stuffing!

Ingredients

Instructions

Step 1: Preheat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper or spray a roasting pan with nonstick spray.

Maple syrup, brown sugar, oil, and seasonings mixed together in a bowl.

Step 2: To a large bowl, add maple syrup, brown sugar, oil, thyme, salt, and pepper. Whisk to combine.

Carrots and parsnips mixed in the maple syrup and seasonings in a bowl.

Step 3: Add cut carrots and parsnips to the bowl. Stir to coat.

Seasoned carrots and parsnips in a roasting pan prior to roasting.

Step 4: Pour carrots and parsnips onto your prepared baking sheet or roasting pan. Spread into a single layer.

Roasted carrots and parsnips in a large roasting pan.

Step 5: Roast in the oven for 25 to 30 minutes, or until fork-tender and lightly browned.

⭐️ Quick Tip! Watch carrots and parsnips carefully so the maple glaze doesn’t burn while roasting! If starting to burn on one side, you can stir them around halfway through cooking.

Step 6: Transfer carrots and parsnips to a serving platter. Serve warm garnished with toasted pecans and fresh parsley.

A close up of maple glazed carrots and parsnips.

My Top Tips!

⭐️ I recommend cutting the carrots and parsnips into even-sized pieces. Then, make sure to space them out in a single layer on the baking sheet. This will allow them to cook evenly, getting perfectly golden, glazed, and lightly crisp.

⭐️ You'll want to toast the pecans for a lovely nutty flavor. To do so, just preheat the oven to 350 degrees F, spread the pecans in an even layer on a baking sheet, and toast for about 7 to 10 minutes (until slightly fragrant). Watch them closely so they do not burn!