Festive Maple-Roasted Carrots and Parsnips with Thyme

• 1 lb carrots, peeled and cut into 2-inch sticks
• 1 lb parsnips, peeled and cut into 2-inch sticks
• 3 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 cloves garlic, minced
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp smoked paprika (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, combine the olive oil, maple syrup, minced garlic, thyme, salt, black pepper, and smoked paprika if using. Whisk together until well blended.
3. Add the cut carrots and parsnips to the bowl and toss thoroughly to coat all pieces evenly with the maple-thyme mixture.
4. Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded for even roasting.
5. Roast in the preheated oven for 30-35 minutes, stirring once halfway through, until the carrots and parsnips are tender and caramelized at the edges.
6. Remove from the oven and transfer to a serving dish. Sprinkle with fresh chopped parsley for a splash of color and fresh flavor.
7. Serve warm alongside your favorite holiday main dishes such as roasted turkey, ham, or plant-based roasts.

Chef tips

• For a deeper flavor, let the vegetables marinate in the maple syrup and herbs mixture for 15-20 minutes before roasting.
• If you prefer a less sweet side, reduce maple syrup to 2 tablespoons or substitute with honey.
• Parsnips and carrots vary in size; try to cut them into similar thickness to ensure even cooking.
• Smoked paprika is optional but adds a subtle smoky note that complements the sweetness — omit if you want a purely sweet-herb side.
• Use fresh thyme when possible for a brighter herb flavor; dried thyme works fine but use less as it is more concentrated.
• To keep it vegan, ensure your maple syrup is pure and unprocessed, and use olive oil instead of butter.