Everything you can think of goes well with this garlic mayonnaise, but especially hamburgers and chicken salad.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound sweet potatoes, cut into long, thin rectangles
- 1 large carrot, cut into long, thin rectangles
- 1 parsnip, cut into long, thin rectangles
- extra-virgin olive oil, or as needed
- salt and ground black pepper to taste
- 4 sprigs fresh thyme
- 2 tablespoons maple syrup, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.
Reviews
I’ve made this recipe twice and liked it very much. I had to use dried thyme and learned to use it sparingly. I think next time I make this, I will try it without the thyme just to see how it tastes. Actually, the carrots are so naturally sweet they don’t need the syrup (unless you want them very sweet). TIP: If you have any very large parsnips that smell bitter when cut, simply quarter the thick part and cut out the core. I found this tip online and it helped cut much of the bitterness.
Only had sweet potatoes and carrots, cut in slices; didn’t have thyme either – but turned out pretty good. Tried with spicy honey and it was even better.
Yummy.
My husband and daughter liked this. Iām not a huge sweet potato fan so I tried to eat more parsnips.
A keeper. I love this recipe! All I had was carrots and this made a yummy vegetable side dish. It heated up nicely the next day.
Changed it up a bit due to what was in the pantry and made a large batch. 1.5 lbs of small red potatoes and 5 med sized sweet apples were subbed for sweet potatoes. Used 5 small-med sized parsnips to use them up and a med sized sweet yellow onion for the same reason. Dried thyme subbed for fresh. Roasted at 380 degrees for 30 minutes in a giant sized roasting pan so as to have one layer, stirred then roasted for another 30 minutes. Very tasty, an interesting blend of sweet and salty. Next time will add onions and red and green bell peppers for color.
delicious
Simple and delicious! I personally will reduce the cooking time a bit because I prefer the ingredients a bit firmer.
Delicious and nutritious.
The flavour was amazing. I cut the pieces too thin so I should have reduced the baking time. There were a few very crunchy veggies! Will make again.
This is a simple and easy recipe that tastes delicious. I plan to put this into my weekly menu plan. It’s that good. I recommend using only real maple syrup though.
This was such an easy recipe … will definitely make this again with all kinds of root vegies. Thank you for sharing! š
Excellent and so easy to make! I didn’t have any parsnips and added extra carrots instead. Loved the thyme + maple combo for roasted vegetables. Great change from the average (and still good) olive oil and salt+pepper. My only complaint is not having any leftovers. Can’t wait to try this again with parsnips, if I can find them. Thanks for sharing the recipe, Don!
Great recipe. Made as written and will make it again. Great side.
Never cared for parsnips except in a soup but decided to try this recipe and boy am I glad I did. A wonderful side dish.
I would defineltly make it again. Good way to get the “guys to eat veggies. It was easy to make and tasted great.
This recipe was awesome!! I have never roasted carrots before, so I followed the timing and temperature exactly and they came out perfect!! I think adding the seasonings towards the end was key!
Everybody loved it.
This was a nice change from the standard old stuff. Nice bright colors with that touch of sweetness. It was very pretty on the plate.
Very good! I made carrots only and it was Delicious
Will make this again and again. First time on Thanksgiving and Christmas my family ate all their veggies.