Maple-Glazed Parsnips and Carrots

Last Christmas my sister cooked a traditional Christmas dinner for the family. This was one of the dishes she made. I LOVED it and my boys will even eat parsnips cooked this way. It's a Martha Stewart recipe that is surprisingly easy and doesn't include a bunch of ingredients I can hardly pronounce much less find at the grocery store. I hope you like it as much as we have.

1 1/4 lbs. parsnips (about 6), peeled and quartered lengthwise
3/4 lb. thin carrots (about 12), peeled and halved lengthwise
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 c. pure maple syrup (this makes the dish)
salt and pepper to taste

Preheat oven to 450. Place parsnips, carrots, bacon and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of veggies begin to caramelize and turn dark brown, about 20 minutes. Remove from oven and toss vegetables carefully. Return to oven and bake until all sides are well browned, about 25 minutes more.

Discard bacon and thyme. Serve immediately.