Ingredients
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2 lbs parsnips, peeled
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1 small red onion
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2 tsp fresh thyme leaves
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2 tbsp olive oil
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1 tbsp maple syrup
Steps
1
Preheat oven to 400°F. Line 2 baking sheets with foil. Cut the parsnips into long, skinny wedges. Cut the red onion into thin wedges.
2
Toss onion and parsnips with thyme, oil, and maple syrup. Season with salt and pepper. Arrange on baking sheets. Roast 25–30 min., until vegetables are tender and browned, stirring once halfway through.
