Maple Roasted Carrots & Parsnips



  • 1lb whole carrots, peeled and sliced into matchsticks
  • 1lb parsnips, peeled and sliced into matchsticks
  • 3T olive oil
  • 2T pure maple syrup
  • 1T whole grain mustard
  • 1t dry thyme
  • sea salt & freshly cracked black pepper


  1. Preheat oven to 400 degrees. Line a large baking sheet with foil. Spray the foil with non-stick spray.
  2. Add the prepared carrots and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper.
  3. Roast for 15 minutes. Stir and turn the vegetables. Roast another 15-20 minutes or until tender and caramelized on the edges. Transfer to a serving dish and drizzle with the remaining maple mustard mixture. Serve.


A little fresh parsley or thyme on top would be lovely for serving.

Courtesy of:

Dori Ross