Maple Roasted Carrots & Parsnips with Fresh Rosemary
Maple Roasted Carrots & Parsnips with Fresh Rosemary is a delightful side dish that elevates any meal with its harmonious blend of sweet maple syrup and earthy vegetables. The vibrant colors and mouthwatering aromas make it irresistible, perfect for gatherings or weeknight dinners. This simple yet impressive recipe transforms everyday ingredients into a delicious experience that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 lb parsnips, peeled and chopped into 1-inch pieces
- 1/4 cup pure maple syrup
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped carrots and parsnips with olive oil, maple syrup, salt, pepper, and minced rosemary. Toss until evenly coated.
- Spread the vegetable mixture on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until caramelized and tender.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, sprinkle cayenne pepper for heat or fresh lemon juice before serving. Substitute rosemary with thyme or sage for different flavor profiles. Mix in walnuts or pecans halfway through roasting for added crunch.