Maple Roasted Carrots and Parsnips with Toasted Pecans

• 2 pounds carrots, peeled and cut into 2-inch sticks
• 2 pounds parsnips, peeled and cut into 2-inch sticks
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 1 tablespoon unsalted butter
• 1 tablespoon fresh thyme leaves (optional)
• Zest of 1 orange (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. In a large bowl, toss the carrot and parsnip sticks with olive oil, maple syrup, kosher salt, black pepper, cinnamon, and nutmeg until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not crowded to allow even roasting.
4. Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and caramelized on the edges.
5. While vegetables roast, melt the butter in a small skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove from heat.
6. Once the vegetables are done, transfer them to a serving bowl. Toss gently with the toasted pecans, fresh thyme leaves, and orange zest if using, for a bright, festive flavor.
7. Serve warm as a flavorful holiday side dish alongside roast meats or vegetarian mains.

Chef tips

• Cut vegetables uniformly to ensure even roasting; thicker pieces may require longer cooking.
• If you can’t find parsnips, substitute with sweet potatoes or turnips for similar texture and sweetness.
• Toast the pecans carefully, as nuts can burn quickly; stirring continuously helps prevent this.
• For a vegan version, use coconut oil or vegan butter instead of unsalted butter when toasting pecans.
• Add a splash of fresh lemon juice just before serving to brighten flavors and cut some sweetness if desired.