Maple-Glazed Parsnips And Carrots

103 Ratings
15 Reviews

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

Martha Stewart Living, October 2005

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Recipe Summary

Servings:

6

Ingredients

1 1/4 pounds (about 6) parsnips, 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

Directions

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

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Reviews (15)

103 Ratings

5 star values: 27
4 star values: 37
3 star values: 22
2 star values: 11
1 star values: 6

Martha Stewart Member

12/20/2019

Very easy recipe. Like most others, I dont discard the bacon either. I use parchment paper because it can get quite messy in the oven. It's been one of my go-to side dishes for either Thanksgiving or Christmas.

Martha Stewart Member

12/20/2019

This is one of my go-to side dishes for the holidays. I always use parchment paper because it can get pretty messy in the oven, but then it always looks and tastes delicious with dinner.

Martha Stewart Member

11/26/2008

This is easy, delicious, nutritious and really colorful on the table. My family and guests all ask for it so it is now a regular on our Thanksgiving Menu.!! 10 Stars!

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Martha Stewart Member

11/26/2008

This has become of of my family favorites for Thanksgiving. It is so easy and is really colorful on the table.

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

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Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/24/2008

As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!

Martha Stewart Member

11/05/2008

I tried it tonight but with the carrots diagonally sliced and the parsnips sliced somewhat irregularly but about the same size as the carrot pieces. I also did not discard the bacon (which I had in about 3/4" pieces). Those who don't serve the bacon most likely ate it on the sly in the kitchen. Only complaint I have: I searched for a parsnip recipe with under 30 minutes cooking/prep time. This has 45 minutes cooking time, plus prep.

Martha Stewart Member

01/15/2008

My family loves this recipe, even the parsnip non-fans. However, we do NOT discard the bacon.

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