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Maple Roasted Carrots and Parsnips

Maple roasted carrots and parsnips are tossed with olive oil, kosher salt, and black pepper, then roasted at 425°F until tender with browned edges. A drizzle of pure maple syrup adds a sweet finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 2-inch pieces, halved or quartered lengthwise to make pieces about 1/2 inch thick
  • 1 lb parsnips peeled and cut into 2-inch pieces, halved or quartered lengthwise to make pieces about 1/2 inch thick
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp pure maple syrup

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the carrots and parsnips with the olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on the baking sheet.
  5. Roast for 15 minutes.
  6. Stir the vegetables.
  7. Drizzle with the maple syrup, tossing to coat.
  8. Roast for 10 to 15 minutes more, until the vegetables are tender and browned at the edges.

Notes

Cut the vegetables to an even thickness so they roast at the same rate. Refrigerate leftovers for up to 4 days; freezing is not recommended because the vegetables can soften. For a lower-sugar option, use less maple syrup.