Maple-Glazed Carrot and Parsnip Roast
Root vegetables caramelized with maple syrup and thyme, creating a naturally sweet and savory side dish that complements any main course. This american-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs carrots, parsnips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 1.5 lbs carrots
- 1.5 lbs parsnips
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Peel and cut 1.5 lbs carrots and 1.5 lbs parsnips into 1-inch thick diagonal slices.
- Step 2: Toss vegetables with 3 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper on a large sheet pan.
- Step 3: Roast for 25-30 minutes, stirring once halfway, until vegetables are tender and caramelized at the edges with deep golden-brown spots.
- Step 4: Transfer to a serving dish and sprinkle with extra thyme. Serve immediately as a side with roasted chicken or fish.
Frequently asked questions
How long does Maple-Glazed Carrot and Parsnip Roast 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 Roast?
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 carrots from drying out.
Can I substitute ingredients in Maple-Glazed Carrot and Parsnip Roast?
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 Roast for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Roast vegan?
Yes — this recipe is tagged vegan, gluten-free 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 kids loved the sweetness of the maple glaze. Roasted until tender and caramelized.
- ★★★★★
Perfect side for Thanksgiving. My family devoured it.
- ★★★★★
Loved it! The maple glaze made the carrots and parsnips so sweet and savory.
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