2 bunches of medium sized carrots, peeled and cut in half lengthwise
6 parsnips, peeled and cut lengthwise to match carrots
6 sprigs of thyme
4 slices of bacon (optional)
1⁄4 cup pure maple syrup
Olive oil
Salt and pepper to taste


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

In a large roasting pan, toss vegetables in olive oil and season with salt and pepper. Cover pan with foil and slightly tighten before putting into the oven. Allow the vegetables to start softening, stirring and rotating pan every 10 minutes or so. Once the vegetables are about half way cooked (about 15 – 20 minutes in), add the thyme sprigs and bacon and uncover the pan, making sure to stir in the sprigs of thyme so they are coated in olive oil as well. Let the vegetables finish cooking uncovered so they start to brown and the bacon begins to crisp (about 15 minutes more).

Once out of the oven, drizzle vegetables with maple syrup and season to your liking. If you want a subtler maple flavor, start by using about half of the syrup and taste from there.

Serve warm.