Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment.

  • Put carrots and parsnips in a large bowl; add oil, butter, maple syrup, thyme, and wine, and season with salt and pepper. Loosely mound vegetables in center of parchment on baking sheet. Fold parchment up over vegetables in the center and at edges, sealing it well so steam won’t escape.

  • Bake until veggies are crisptender, about 30 minutes. Transfer packet to a platter and carefully cut open (hot steam will escape). Sprinkle additional thyme on top, if desired.


Adapted from Bobby Flay Fit. Copyright © 2017 by Bobby Flay with Stephanie Banyas and Sally Jackson. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

Nutrition Facts

128 calories; fat 7g; saturated fat 2g; cholesterol 5mg; fiber 4g; protein 1g; carbohydrates 17g; sugars 7g; sodium 125mg; iron 1mg; calcium 43mg.