Sheet Pan Maple-Glazed Carrot and Parsnip Fries

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp roasted root vegetables coated in a sweet-tangy maple glaze, perfect as a side or snack. This american-inspired sheet pan (vegetarian) ready in about 39 minutes pairs olive oil, maple syrup, apple cider vinegar 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.

Prep: 12 min Cook: 27 min Serves 4 American cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss carrots and parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
  2. Step 2: Roast for 15 minutes, then remove and drizzle with 1 tbsp maple syrup and 1 tsp apple cider vinegar.
  3. Step 3: Toss vegetables to coat evenly, then return to oven and roast for 10-12 more minutes until edges are golden and tender-crisp.
  4. Step 4: While vegetables roast, mix remaining 1 tbsp olive oil, 1 tsp maple syrup, and 1/2 tsp dried thyme in a small bowl.
  5. Step 5: After roasting, transfer vegetables to a serving dish, drizzle with the thyme-oil mixture, and toss gently to coat. Serve hot.

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Frequently asked questions

How long does Sheet Pan Maple-Glazed Carrot and Parsnip Fries take to make?

Total time is about 39 minutes (12 min prep + 27 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 Sheet Pan Maple-Glazed Carrot and Parsnip Fries?

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 Sheet Pan Maple-Glazed Carrot and Parsnip Fries?

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 Sheet Pan Maple-Glazed Carrot and Parsnip Fries 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 Sheet Pan Maple-Glazed Carrot and Parsnip Fries 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.

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