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Roasted brussels sprouts and carrots in a bowl with thyme

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!

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  • 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


  • 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


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!