Roasted Brussels Sprouts, Carrots and Parsnips with Maple Thyme

This delightful dish features Roasted Brussels Sprouts, Carrots and Parsnips with a sweet-savory maple thyme glaze.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 pound Brussels Sprouts trimmed and halved
1 pound Carrots peeled and cut into uniform chunks
1 pound Parsnips peeled and cut to match the size of carrots

For Roasting

3 tablespoons Extra Virgin Olive Oil high-quality oil recommended
2 tablespoons Maple Syrup can substitute with honey or agave syrup
2 tablespoons Fresh Thyme or use dried thyme as a substitute
1 teaspoon Sea Salt adjust to taste
1 teaspoon Black Pepper freshly ground is preferable

Equipment

large rimmed baking sheet

Method

Cooking Instructions

Preheat your oven to 400°F (200°C).
Trim and halve the Brussels sprouts, peel and chop the carrots, and do the same for the parsnips, cutting them into uniform chunks.
Drizzle extra virgin olive oil and maple syrup over the vegetables in the baking sheet. Sprinkle with fresh thyme, sea salt, and black pepper.
Toss the vegetables gently until they are well coated.
Spread the seasoned vegetables in a single layer on the baking sheet.
Roast the vegetables for 30-35 minutes, flipping halfway through until tender and caramelized.
Serve warm as a delightful side dish.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 50mgCalcium: 80mgIron: 1mg

Notes

For even cooking, ensure vegetables are cut into uniform sizes. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

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