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Epicurious

Maple-Glazed Parsnips and Carrots

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1 1/4 pounds parsnips (about 6), peeled, halved lengthwise
3/4 pound thin carrots (about 12), peeled, greens trimmed but not removed
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 cup pure maple syrup
Coarse salt and freshly ground pepper

Preparation

  1. Preheat the oven to 450°F, with the rack in the lower third. Place the parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with the syrup; season with salt and pepper. Toss well to combine. Bake until the bottoms of the vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from the oven, and toss the vegetables carefully. Return to the oven, and bake until all sides are well browned, about 25 minutes more. Discard the bacon and thyme. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsParsnipRoot VegetableVegetableCarrotBaconCured MeatMeatThymeHerbs & SpicesSideDinnerGluten FreeNut Free5 Ingredients or FewerEasyRoastFallCookbooks
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