Crispy Roasted Brussels Sprouts with Carrots and Parsnips

The easiest way to get the whole family to eat their vegetables is to roast them. Maple Thyme Roasted Brussels Sprouts, Carrots and Parsnips are tender, caramelized, and lightly sweetened with maple syrup and fresh thyme. This simple, healthy side dish pairs well with weeknight meals and holiday feasts alike.

These roasted vegetables strike a perfect balance between caramelized sweetness and savory depth. The maple syrup helps develop browned edges and a glossy finish, while thyme lends an earthy, aromatic note. They’re easy to prepare, forgiving in the oven, and adaptable — swap herbs or swap honey for maple if you prefer.

Why you’ll love this recipe:

• Tender, caramelized vegetables with a subtle maple sweetness and fresh thyme aroma.
• Minimal prep and just one sheet pan makes cleanup fast.
• Versatile: serve alongside roasted meats, poultry, or as part of a vegetarian spread.
• Easy to customize with your favorite seasonings or swaps like honey, rosemary, or a sprinkle of Parmesan after roasting.

Recipe ingredients

This recipe uses just a few everyday ingredients and can be easily adjusted to what you have on hand.

• Parsnips — a starchy, slightly sweet root vegetable similar to carrots. Peel and cut into 1/2″ chunks.
• Carrots — peeled and cut to match parsnip pieces for even cooking.
• Brussels sprouts — trimmed, outer leaves removed, then halved or quartered depending on size.
• Extra virgin olive oil — or another neutral oil you prefer.
• Maple syrup — adds gentle sweetness and helps with browning. Honey is an easy substitute or omit for no added sweetener.
• Fresh thyme leaves — or 1 teaspoon dried thyme; other herbs like rosemary or sage also work.
• Sea salt and black pepper — to taste.

See the recipe card below for exact quantities and full instructions.

How to make this recipe

Roasting is simple: toss the vegetables with oil, maple syrup, thyme, salt, and pepper, then roast until tender with caramelized edges.

Pro tip: Arrange the vegetables in a single layer with enough space between pieces so they roast instead of steam. If you’re making a large batch, use two sheet pans.

1. Preheat the oven to 400°F (200°C). Place the prepared parsnips, carrots, and Brussels sprouts on a large rimmed baking sheet.
2. Drizzle with olive oil and maple syrup, sprinkle with thyme, salt, and pepper, and toss until everything is evenly coated.
3. Spread the vegetables into a single layer and roast for 30–35 minutes, turning once if needed, until they are tender and caramelized at the edges. Serve hot.

Recipe FAQs

Recipe notes

• Make ahead: You can prep the vegetables ahead of time and roast them just before serving, or roast the entire dish and reheat gently for quick meals.
• A good rule of thumb is about 4 cups of vegetables per baking sheet to ensure even browning.
• Oven temperatures vary, so keep an eye on the pan toward the end of cooking to avoid over-browning.
• Customize the flavors: swap maple for honey, add a splash of balsamic near the end, or sprinkle toasted nuts and fresh herbs after roasting.

More vegetable sides you’ll love:

• Air fryer Brussels sprouts
• Brussels sprouts with bacon
• Maple glazed carrots
• Roasted delicata squash
• Rosemary Parmesan roasted sweet potatoes
• Shaved Brussels sprout salad with apples, bacon, and hazelnuts

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your creation.

All recipes and images © Flavor the Moments.

This recipe was originally published in December 2016. The recipe, text, and photos have been updated.