The best way to get your family to eat their veggies is to roast them!  Roasted Brussels Sprouts, Carrots and Parsnips are delicious, caramelized vegetables roasted in maple syrup and fresh thyme.  It’s an easy, healthy side dish that’s perfect for anything you may be serving!

Roasted brussels sprouts carrots and parsnips in a bowl with thyme

I’ve been posting a lot of sweets lately, so my blog is in need of detox.  These Maple Thyme Roasted Brussels Sprouts, Carrots and Parsnips are just what the doctor ordered.

They’re so good that they can be considered a treat too!

Tender, caramelized vegetables with crispy edges get me every time.  I often hover over the sheet pan eating roasted carrots and parsnips and roasted cauliflower fresh from the oven with absolutely no guilt. 🙂

 Why you’ll love this recipe:

  • The vegetables are tender and caramelized with the flavors of maple and fresh thyme.
  • It’s an easy, healthy side dish that the entire family will love!
  • These roasted vegetables are extremely versatile and great alongside anything you may be serving. Think ham, turkey breast, pork chops or spatchcock chicken!
  • This recipe is easily customized with your favorite herbs and spices.

Recipe ingredients

This roasted brussels sprouts, carrots and parsnip recipe only contains a few ingredients, and is easily customized with what you have on hand!

Roasted brussels sprouts and carrots ingredients

Ingredient notes

  • Parsnips. If you’re not familiar with parsnips, they’re a root vegetable to similar to carrots. They’re a bit starchier with a woody, earthy flavor — I love them even more than carrots! If you’re not a fan, simply omit them. And if you love them, be sure to try my parsnip puree!
  • Olive oil. Substitute with whatever oil you have on hand.
  • Maple syrup. Substitute with honey, or omit altogether for a dish with no added sugar.
  • Thyme. Fresh thyme adds the best flavor, but you can substitute with dried thyme or your favorite herbs.

How to make this recipe

This recipe is extremely easy to make — simply prep the vegetables and roast!

Pro tip: prep the vegetables ahead, or make the entire dish in advance to enjoy during the week!

how to make roasted brussels sprouts and carrots collage
  1. Place the vegetables on a large rimmed baking sheet.
  2. Add the olive oil, maple syrup, thyme, salt and pepper, and toss well to coat. Arrange the vegetables in a single layer and roast for 30-35 minutes or until tender and caramelized.
Roasted brussels sprouts carrots and parsnips on a sheet pan

FAQs

What flavor profile do brussels sprouts have when roasted?

Roasted brussels sprouts have a savory, mild cabbage flavor. The caramelization adds a nutty flavor that makes them appeal to even the pickiest eaters.

Why are my roasted brussels sprouts mushy?

When roasting vegetables, the vegetables should be arranged in a single layer on the roasting pan without overcrowding. If the sheet pan is overcrowded, the vegetables will steam instead of roast, resulting in mushy vegetables. If you’re roasting a large amount of vegetables, it’s best to use two sheet pans.

Are roasted vegetables healthy?

Roasted vegetables are a delicious, healthy way to get more veggies in your diet. Some are starchier than others, so be sure to choose the right ones if following a low carb diet. Roasted vegetables are also easier to digest than raw veggies.

Recipe notes

  • Pro tip: prep the vegetables ahead, or make the entire dish in advance to enjoy during the week!
  • A good rule of thumb is 4 cups of vegetables per baking sheet to allow enough space in between the vegetables. If the pan is too crowded, they’ll steam instead of roast.
  • Be sure to keep an eye on the vegetables as all oven temperatures vary.
  • Substitute the maple syrup for honey if desired, or use any of your favorite herbs and spices.
Roasted brussels sprouts and carrots in a bowl with thyme

More vegetable sides you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Roasted brussels sprouts and carrots in a bowl with thyme

Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Maple Thyme Roasted Brussels Sprouts Carrots and Parsnips are a delicious, healthy roasted vegetable recipe.  These tender, caramelized vegetables are the perfect side dish for anything you may be serving!
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Ingredients

  • 3 medium parsnips peeled and cut into 1/2" chunks
  • 3 medium carrots peeled and cut into 1/2 " chunks
  • 1 lb. brussels sprouts trimmed and outer leaves removed, then halved or quartered, depending on size
  • 2 tablespoons extra virgin olive oil
  • 1.5 tablespoons maple syrup
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1/2 teaspon sea salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions 

  • Preheat the oven to 400 degrees and place the vegetables on a large rimmed baking sheet.
  • Add the olive oil, maple syrup, thyme, salt and pepper to the vegetables and toss well to coat. Spread the vegetables out into a single layer and roast for 30-35 minutes until tender and caramelized. Enjoy!
    how to make roasted brussels sprouts and carrots collage

Notes

  • Pro tip: prep the vegetables ahead, or make the entire dish in advance to enjoy during the week!
  • A good rule of thumb is 4 cups of vegetables per baking sheet to allow enough space in between the vegetables. If the pan is too crowded, they’ll steam instead of roast.
  • Be sure to keep an eye on the vegetables as all oven temperatures vary.
  • Substitute the maple syrup for honey if desired, or use any of your favorite herbs and spices.

Nutrition

Calories: 158kcal, Carbohydrates: 27g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 81mg, Potassium: 694mg, Fiber: 8g, Sugar: 10g, Vitamin A: 5665IU, Vitamin C: 79mg, Calcium: 75mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dishes
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in December 2016. The recipe, text and photos have been updated.

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