Roasted Brussels Sprouts Carrots and Parsnips are delicious, caramelized vegetables roasted in maple syrup and fresh thyme.  This is an easy, healthy side dish that’s perfect for anything you may be serving!

Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips are an easy side dish that the whole family will love! @FlavortheMoment

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, and  they’re so good that they can be considered a treat too.

You heard that right, vegetables can be treats!

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

Brussels sprouts, parsnips and carrots on baking sheet before roasting

Roasted Brussels Sprouts Carrots and Parsnips

If you follow me on Instagram, you may’ve seen a few of my stories involving roasted vegetables the past few months.  I roast vegetables all the time and rarely ever post them here.  That’s probably because they go so fast that I don’t get around to photographing them?

I decided it was time to change that, and put one of my favorite trios together —> brussels sprouts, carrots, and parsnips.  I know there are loads of brussels sprouts and carrot lovers out there, but parsnips don’t get enough attention in my opinion.

Parsnips have to be my favorite roasted vegetable of all time.  They look like a white carrot, and they’re completely magical when they’re roasted.  They’re sweet and earthy, with a slightly nutty flavor.  

They’re also amazing in my Autumn Vegetable Soup and Winter Minestrone…they give the soup such a delicious flavor!

Brussels sprouts, parsnips and carrots on baking sheet after roasting

These roasted brussels sprouts carrots and parsnips will caramelize beautifully with olive oil alone, but I tossed in some maple syrup and thyme to gussy them up flavor-wise.  The maple syrup and fresh thyme give these veggies a few more layers of flavor, which makes them even more exciting.

These tender, caramelized vegetables would make an elegant side dish for the holidays and are great for every day.  They’re so good, your kids will actually eat them without complaining!

Don’t be surprised to find yourself hovering over the sheet pan when it comes out of the oven and eating these veggies like they’re candy.

 I told you…vegetables can be treats. ๐Ÿ™‚

Roasted brussels sprouts, parsnips and carrots in white bowl

Additional vegetable side dishes you’ll love:

Air fryer brussels sprouts

Broccoli slaw salad

Grilled vegetable salad by A Farmgirl’s Dabbles

Roasted sweet potatoes

Three bean salad

Yield: 6 servings

Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips

Roasted brussels sprouts carrots and parsnips in a white serving bowl with fresh thyme springs

Maple Thyme Roasted Brussels Sprouts Carrots and Parsnips are a delicious and healthy roasted vegetable recipe.ย  These tender, caramelized vegetables are the perfect side dish for anything you may be serving!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups chopped, peeled parsnips, cut into 1/2" chunks (about 3 medium)
  • 2 cups chopped, peeled carrots, cut into 1/2 " chunks (about 3 medium)
  • 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. Place the oven racks on the lower and upper thirds of the oven.
  2. Divide the vegetables between two large rimmed baking sheets in a single layer.
  3. Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
  4. Serve and enjoy!

Notes

  • 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.
    8 cups of vegetables may seem like a lot, but they shrink down by about half. You can definitely half the recipe and use only one sheet pan.
  • This recipe may be halved as well!
  • Substitute the maple syrup for honey if desired, or use any of your favorite herbs and spices.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 108mgCarbohydrates: 27gFiber: 7gSugar: 11gProtein: 4g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.


 

 

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