Maple-Glazed Carrot and Parsnip Puree with Thyme
A silky smooth puree of roasted root vegetables finished with maple syrup and fresh thyme, perfect for a comforting side dish. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and chopped into 1-inch pieces carrots
- 2 medium, peeled and chopped into 1-inch pieces parsnips
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp maple syrup
- 1 tbsp leaves fresh thyme
- 1/4 cup vegetable broth
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 medium peeled and chopped carrots and 2 medium peeled and chopped parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 25-30 minutes until vegetables are tender and golden at the edges, stirring once halfway through.
- Step 3: Transfer roasted vegetables to a blender, add 2 tbsp maple syrup, 1 tbsp fresh thyme leaves, and 1/4 cup vegetable broth. Blend until completely smooth, adding extra broth if needed to reach desired consistency.
Frequently asked questions
How long does Maple-Glazed Carrot and Parsnip Puree with Thyme take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Carrot and Parsnip Puree with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Maple-Glazed Carrot and Parsnip Puree with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Carrot and Parsnip Puree with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Glazed Carrot and Parsnip Puree with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My picky toddler devoured this! The maple glaze balanced perfectly with the earthy root vegetables.
- ★★★★★
This puree was a hit at my holiday dinner—sweet, creamy, and the thyme added such a lovely depth.
- ★★★★☆
Loved it! Simple, elegant, and perfect for fall dinners.
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