It’s the season for root veggies, and parsnips are great for adding to your Christmas or Thanksgiving menu. With only four ingredients, this recipe is root vegetable minimalism at its finest.
In a large bowl, toss the peeled and cut parsnips with the thyme, oil, maple syrup, salt, and pepper.
Spread them in a single layer on a sheet pan lined with a silicone mat or parchment paper, trying to prevent overlap and touching as much as possible.
Place sheet pan in the oven and roast for 30 Minutes. Check the parsnips to see if they are done. If they are not, flip them around and roast for an additional 10 Minutes, or until done. Serve.