Look for unbleached parchment, which is not treated with chlorine.
How to Make It
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.