Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips are crisp, caramelized roasted veggies with fresh thyme and maple flavor. Serve these, and nobody will complain about eating their veggies!
After posting cranberry orange cheesecakes and pancakes last week, my blog is in need of detox. These Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips are just what the doctor ordered, and honestly, these are so good that they can be considered a treat too.
Yes, vegetables can be treats!
Veggie lover or not, you can’t help but love a sheet pan filled with vegetables caramelized to perfection can you? The sticky-caramelized veggies and crispy edges get me every time.
If you follow me on Instagram, you may’ve seen a few of my stories involving roasted vegetables the past few months. The crazy thing is, I roast vegetables all the time and rarely ever post them here. I guess I think they’re too easy and not really even a recipe?
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!
These veggies 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 Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips 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.
- 2 cups chopped, peeled parsnips, cut into ½" chunks (about 3 medium)
- 2 cups chopped, peeled carrots, cut into ½ " 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
- Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
- Divide the vegetables between two large rimmed baking sheets in a single layer.
- 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.
- Serve and enjoy!
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.
Recipe by Flavor the Moments.