Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
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!
1lb.brussels sproutstrimmed and outer leaves removed, then halved or quartered, depending on size
2tablespoonsextra virgin olive oil
1.5tablespoonsmaple syrup
1tablespoonfresh thyme leaves or 1 teaspoon dried
1/2teasponsea saltor to taste
1/4 teaspoonblack pepperor 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!
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.