Maple-Glazed Carrots and Parsnips

Ingredients

• 3 medium carrots, peeled and cut into 2-inch batons
• 3 medium parsnips, peeled and cut into 2-inch batons
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 teaspoon wholegrain mustard
• 1/2 teaspoon black pepper
• 3/4 teaspoon kosher salt

Steps

1. 1

   1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   2. Toss the carrots and parsnips with olive oil, garlic, thyme, salt, and pepper until evenly coated, then spread in a single layer on the prepared baking sheet.

3. 3

   3. Roast for 25 minutes, turning once halfway through, until the vegetables are golden at the edges and nearly tender.

4. 4

   4. Whisk together the maple syrup, melted butter, and wholegrain mustard, then pour over the partially roasted vegetables and toss to coat.

5. 5

   5. Return to the oven and roast for a further 10–15 minutes, watching closely, until the glaze is deeply caramelized and glossy.

6. 6

   6. Transfer to a shallow earthenware dish and rest for 2 minutes before serving to let the glaze set slightly.