Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

Anonymous

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

219 calories; protein 2.4g; carbohydrates 37.7g; fat 7g; sodium 79.3mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2014
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe! Read More
(22)
60 Ratings
  • 5 star values: 45
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2014
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe! Read More
(22)
Rating: 5 stars
11/08/2014
Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. UPDATE: Finally got to try this exactly as written. Just delicious. The maple syrup in this comes out with almost a smokey flavour. The fresh thyme also adds a herbal flavour that mixes well with the maple syrup and the sweetness of the sweet potatoes. Thanks a million. Don. Read More
(18)
Rating: 5 stars
01/20/2015
My husband looked at me and said "what did you do to the vegetables because they are awesome". Nuff said these were delicious and simple. Yummy wish I'd made more! Read More
(12)
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Rating: 5 stars
11/27/2014
Yum! I love roasted vegetables, and I usually don't add anything besides EVOO, salt and pepper. But these were delicious, and I followed the recipe exactly. One bite led to another, and then another! I've never had parsnips either, and the only reason I bought them was for this recipe. I'm happy to say that I will buy them again, thanks to Don! These vegetables were a welcome change from the marshmallow-topped sweet potatoes that usually grace the Thanksgiving table. Read More
(11)
Rating: 5 stars
01/20/2015
Oh YUM!!! This was fabulous! Saw it earlier this evening while buzzing had everything I needed thought it sounded yummy and it was! Can't wait to have own herb garden again! Just used the Thyme I had purchased for tomorrow but this just sounded (and was) burp....SO worth it. Absolutely NO changes I could possibly want to make! Thank you SO much Don for taking the time to share! Blessings! Read More
(8)
Rating: 5 stars
01/28/2015
This was a great flavor combination! I didn't have fresh thyme so I used dried and added it to the veggies along with the salt and pepper. For the baking I baked covered at 350 for about 25 mins then uncovered and drizzled the maple syrup and baked another 20 minutes or so till soft and the outside had caramelized. It was soo good. A really flavorful twist on classic veggies. Will definitely be making again:-) Read More
(7)
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Rating: 5 stars
01/22/2013
Easy tasty and good for you! What more could I ask of a recipe? Read More
(7)
Rating: 5 stars
03/10/2015
awesome simple recipe. we had never eaten parsnips ( I thought they were albino carrots.) also I'm not a big fan of maple syrup. we happened to have some the wife had bought up north. I doubled the recipe to have left-overs dang it...I should have tripled it. no left-overs. seriously thinking of planting parsnips here. thanks for a great dinner with a favorite new (to us) vegetable. Read More
(7)
Rating: 4 stars
11/27/2014
Recipe Group: Made this for our Turkey Day feast and so glad I did! This is delicious! I used my convection oven which lessened the cooking time a bit even at 350. When I added the thyme and maple syrup I drizzled just a wee bit more olive oil I really didn't want the veggies sticking to the pan. I peeled my sweet potato but just scrubbed the carrots and parsnips (used two small of each so about equal to the sweet potato). This is a great and simple flavor combo that would be enjoyed by anyone. Thanks Don for sharing! Read More
(6)
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