Storage Tips

Refrigerate: Cool completely, transfer to an airtight container, and refrigerate up to 4 days. Reheat in a 350 °F oven for 8 minutes or in a skillet over medium with a splash of water to loosen the glaze.

Freeze: Spread cooled vegetables on a parchment-lined tray, freeze until solid, then bag for up to 2 months. Thaw overnight in fridge and reheat as above; texture softens slightly but flavor remains vibrant.

Make-Ahead: Roast and glaze up to 6 hours ahead. Hold covered at room temperature (winter kitchen) or refrigerate. Warm in a 300 °F oven for 12 minutes, brushing with a dab of melted butter to restore shine.

Frequently Asked Questions

Can I use baby carrots?

Yes—choose true baby carrots (not bagged “baby-cut” which are shaved mature carrots). Halve lengthwise so they roast at the same rate as parsnips.

My glaze burned—what happened?

Likely added too early or oven ran hot. Lower rack position and add glaze during final 8 minutes; if your oven spikes, reduce temperature to 400 °F and extend time by 2 minutes.

Can I prep the vegetables the night before?

Absolutely. Peel, cut, and store submerged in cold water in the fridge to prevent oxidizing. Drain and pat very dry before roasting.

How do I scale this for 20 guests?

Double all ingredients and split between two half-sheet pans positioned on separate racks. Rotate pans and swap shelves halfway for even browning.

Is this recipe gluten-free & vegan?

Naturally gluten-free. Use plant butter for vegan; maple syrup is already plant-based.

What main dishes pair best?

Herb-crusted pork loin, miso-glazed salmon, roast chicken, or a hearty farro-stuffed acorn squash. The sweet-herbal profile complements both rich meats and earthy vegetarian mains.

maple glazed carrots and parsnips with fresh thyme for side dishes

main-dishes

Pin Recipe

Maple-Glazed Carrots & Parsnips with Fresh Thyme

(4.9 from 127 reviews)

Prep

15 min

Cook

25 min

Servings

Ingredients

1 lb (450 g) carrots, peeled & bias-cut ½-inch thick
12 oz (340 g) parsnips, peeled & quartered
2 Tbsp extra-virgin olive oil
3 Tbsp pure maple syrup (dark)
1 Tbsp unsalted butter (or plant butter)
6 fresh thyme sprigs + ½ tsp leaves for garnish
¾ tsp kosher salt, divided
¼ tsp freshly ground black pepper

Instructions

Preheat: Set oven to 425 °F (220 °C). Line a rimmed sheet with parchment.
Season: Toss carrots, parsnips, olive oil, thyme sprigs, ½ tsp salt, and pepper on the sheet; spread in a single layer.
Roast: Bake 15 minutes, until edges begin to blister.
Glaze: Meanwhile melt butter with maple syrup in a small pan over low heat.
Finish: Drizzle syrup mixture over vegetables, toss, and roast 8–10 minutes more until glossy and tender.
Serve: Discard thyme stems, season with remaining salt, sprinkle fresh thyme leaves, and serve hot.