roasted carrots and parsnips with maple glaze for family side dishes

Ingredients

• 1½ pounds carrots, peeled and cut diagonally into 1½-inch pieces
• 1½ pounds parsnips, peeled and cut diagonally into 1½-inch pieces
• ¼ cup pure maple syrup
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme leaves, divided
• Optional: ½ cup chopped pecans or walnuts

Instructions

1. Preheat oven: Position rack in center and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Prepare vegetables: Wash, peel, and cut carrots and parsnips into uniform 1½-inch diagonal pieces. Place in a large bowl.
3. Make glaze: Whisk together maple syrup, olive oil, vinegar, salt, pepper, and 1 tablespoon thyme until combined.
4. Coat vegetables: Pour glaze over vegetables and toss until evenly coated.
5. Arrange and roast: Spread in single layer on prepared pan. Roast 20 minutes.
6. Flip and continue: Turn vegetables and roast 15-20 minutes more until tender and caramelized.
7. Finish and serve: Add remaining thyme and nuts if using. Roast 5 minutes more. Serve warm.