Maple Butter Carrots and Parsnips Recipe
Tender roasted carrots and parsnips tossed in a glossy maple-butter glaze with thyme. A cozy, sweet-savory side.
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Servings:
Ingredients
Main Ingredients
- 1 lb carrots peeled and cut into 1/2-inch sticks
- 1 lb parsnips peeled and cut into 1/2-inch sticks
- 1.5 tbsp olive oil
- 3 tbsp unsalted butter
- 3.5 tbsp pure maple syrup
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp fresh thyme leaves chopped
- 0.125 tsp ground cinnamon optional
- 1 tsp apple cider vinegar to balance sweetness
- 2 tbsp fresh parsley chopped, for serving
Instructions
Preparation Steps
- Heat oven to 425°F and line a rimmed baking sheet.
- Prep carrots and parsnips into even 1/2-inch sticks for uniform cooking.
- Toss vegetables with olive oil, salt, and pepper on the sheet.
- Roast for 20 minutes, then flip and roast 10–15 minutes until tender and browned.
- Melt butter in a small saucepan. Stir in maple syrup, thyme, and cinnamon.
- Simmer glaze 2–3 minutes, stirring, until glossy and slightly thickened.
- Transfer hot vegetables to a bowl. Pour over glaze and add vinegar.
- Toss to coat, then return to the sheet for 3–5 minutes to set the shine.
- Finish with parsley. Taste and adjust salt and pepper before serving.
Notes
Try swapping thyme with chopped rosemary or add a pinch of smoked paprika for a savory edge. Leftovers keep well in the fridge for up to 4 days; rewarm in a skillet over medium heat to revive the glaze.
This recipe is an original creation inspired by classic Maple Butter Carrots and Parsnips Recipe flavors. All ingredient ratios and instructions are independently developed.