Balsamic and brown sugar roast carrots and parsnips

Table of contents

Balsamic and Brown Sugar Roast Carrots and Parsnips

This delightful side dish combines the natural sweetness of carrots and parsnips with the rich, tangy flavor of balsamic vinegar and the caramel-like depth of brown sugar. Perfect for holiday dinners or a cozy family meal, these roasted vegetables are sure to impress with their vibrant colors and irresistible taste.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients

4 large carrots, peeled and cut into sticks
4 large parsnips, peeled and cut into sticks
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves (optional)

Instructions

Preheat your oven to 400°F (200°C).
Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Toss the carrot and parsnip sticks in a large bowl with olive oil, balsamic vinegar, brown sugar, salt, and pepper until well coated.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Garnish with fresh thyme leaves before serving, if desired.

Additional Notes

For a spicier kick, add a pinch of red pepper flakes to the vegetable mixture before roasting. You can also substitute honey or maple syrup for brown sugar for a different flavor profile.