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Maple Roasted Carrots and Parsnips

Maple roasted carrots and parsnips are tossed with olive oil and seasonings, then roasted until tender and browned at the edges. A drizzle of pure maple syrup adds a lightly sweet, caramelized finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb carrots peeled and cut into 2- to 3-inch sticks about 1/2 inch thick
  • 1 lb parsnips peeled and cut into 2- to 3-inch sticks about 1/2 inch thick
  • 2 tbsp olive oil
  • 1 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 20 minutes.
  6. Drizzle with the maple syrup and toss to coat.
  7. Roast for 10 to 15 minutes more, tossing once, until the vegetables are tender and browned at the edges.

Notes

For even browning, spread the vegetables in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the vegetables can soften. Avocado oil can replace the olive oil if preferred.