Maple-Roasted Carrots & Parsnip Medley with Toasted Pecans

• 1 ½ pounds carrots, peeled and cut into 2-inch sticks
• 1 pound parsnips, peeled and cut into 2-inch sticks
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup pecan halves
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the maple syrup, olive oil, rosemary, thyme, salt, and pepper until well combined.
3. Add the carrot and parsnip sticks to the bowl and toss thoroughly to coat all pieces evenly with the maple-herb mixture.
4. Spread the coated vegetables out in a single layer on the prepared baking sheet to ensure even roasting.
5. Roast in the preheated oven for 25 minutes, flipping the vegetables halfway through to promote caramelization.
6. While the vegetables roast, melt the butter in a small skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and golden, about 3–4 minutes. Remove from heat and stir in lemon zest.
7. Remove the roasted vegetables from the oven, transfer to a serving dish, and sprinkle the toasted pecans evenly on top.
8. Garnish with fresh parsley and serve warm.

Chef tips

• For a nut-free version, substitute pecans with toasted pumpkin seeds or omit them entirely.
• If fresh herbs aren’t available, use ½ teaspoon each of dried rosemary and thyme—but add them during the maple syrup mixture step to infuse flavor.
• Cut the carrots and parsnips uniformly to ensure even cooking and prevent some pieces from burning while others remain undercooked.
• To enhance the color and sweetness, toss the veggies with a splash of balsamic vinegar before roasting, but reduce the salt slightly to balance flavors.