Recipes Ingredients Meat & Poultry Pork Recipes Maple-Glazed Parsnips And Carrots 3.7 (102) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 6 Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones. Ingredients 1 ¼ pounds (about 6) parsnips, peeled, halved lengthwise ¾ pound thin carrots, (about 12), peeled, greens trimmed but not removed 4 slices bacon, each cut into 4 pieces 10 sprigs fresh thyme ¼ cup pure maple syrup Coarse salt and freshly ground pepper Directions Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately. Originally appeared: Martha Stewart Living, October 2005 Rate It PRINT