Ingredients1 h 5 m servings 218
- 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.
Per Serving: 218 calories; 7 37.7 2.4 0 79 Full nutrition
ReviewsRead all reviews 42
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 ba...
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 ...
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!
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 ...
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...
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...
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 min...