Naturally sweet carrots and parsnips become golden and irresistible when roasted in the All-Clad Hard Anodized Nonstick Roaster. Finished with a glossy maple-butter glaze, this easy dish brings warmth and comfort to both festive tables and cozy weeknight dinners.

TYPE SIDE DISH
SERVES 4
DIFFICULTY EADY
PREP TIME 10 MINUTES
COOK TIME 30 MINUTES
A platter of roasted carrots drizzled with sauce, garnished with fresh thyme and pecans on a white plate, creating a warm, appetizing presentation.A platter of roasted carrots drizzled with sauce, garnished with fresh thyme and pecans on a white plate, creating a warm, appetizing presentation.

Ingredients

  • 1 lb (450 g) carrots, peeled and cut into 3-inch pieces
  • 1 lb (450 g) parsnips, peeled and cut into 3-inch pieces
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped parsley or extra thyme sprigs

Directions

Preheat the oven

Prepare the vegetables

  • In a large bowl, toss the carrots and parsnips with olive oil, melted butter, and maple syrup.
  • Season generously with salt, pepper, and thyme.

Roast to perfection

  • Transfer the vegetables to the preheated roaster, spreading them into an even layer.
  • Roast for 30–35 minutes, stirring once halfway through, until the vegetables are tender and golden with caramelized edges.

Finish and serve

  • Taste and adjust seasoning if needed.
  • Transfer to a serving platter and garnish with fresh parsley or thyme.

Pro Tip

For an extra touch of flavor, add a drizzle of balsamic reduction or a sprinkle of toasted pecans before serving — perfect for holiday tables.