Dish filled with roasted parsnips and carrots with maple glaze, parsley and pomegranate

Carrots and parsnips are culinary “cousins” that transform into sweet, caramelized delights when roasted. What’s more, they’re almost effortless to cook! Our recipe will have you munching delicious oven-roasted, maple-glazed carrots and parsnips in no time.

Make your Carrots and Parsnips more Interoasting

There are many ways to cook carrots and parsnips, but oven roasted is our favorite. When boiled, or steamed, these veggies can taste rather bland. In contrast, the dry heat of roasting concentrates the flavors. It also caramelizes the sugars for a super-sweet result! So, say goodbye to boring root veggies – roasting is the way to go.

Raw parsnips and carrots

Why Maple Syrup?

The answer is simple – maple syrup is vegan! This fact is important because people often glaze roasted parsnips and carrots with a honey-based recipe. Unfortunately, the honey industry is unkind to bees, and a lot of honey carries traces of antibiotics and insecticides.

So stick with maple syrup – the compassionate, nutty, and deliciously caramelly plant-based alternative.

How to Roast Parsnips and Carrots

Cut parsnips and carrots in a mixing bowl

When you prepare the vegetables, make sure they are all cut to the same thickness. If there is too much variation, some pieces will burn, with others still raw in the middle. It’s also perfectly fine to leave the peels on the carrots – but make sure you give them a thorough scrubbing first. Don’t try this with the parsnips; their skin is a little too tough.

Next, toss the carrots and parsnips with olive oil, maple syrup, salt, and pepper – now they’re ready to be roasted! Place the veggies into a baking dish or roasting pan. Now roast the parsnips and carrots at 400F for around 40-45 minutes, or until they’re soft and starting to caramelize (go brown).

We like to finish this dish off with a festive touch, sprinkling the veggies with pomegranate arils and flat-leaf parsley.

Note: if you want to make your roasted parsnip and carrot a little healthier, you can leave out the maple syrup and/or the oil.

Dish filled with roasted parsnips and carrots with maple glaze, parsley and pomegranate

If you try this recipe, please let us know with a comment and a rating. Every bit of feedback helps make The Plant Riot even better.

And for some more comforting side dishes, check out our Instant Pot Mashed PotatoesHasselback Potatoes, and Onion Blossoms.

Print

Roasted Parsnips and Carrots with Maple Glaze

Dish filled with roasted parsnips and carrots with maple glaze, parsley and pomegranate

With our effortless recipe, oven-roasted carrots and parsnips transform into sweet, caramelized delights. Add this easy, comforting side to any hot meal!

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-60 minutes
  • Yield: 46 as a side dish 1x

Ingredients

Scale
  • 1.5lbs / 700grams parsnips, peeled and cut in half lengthwise
  • 1.5lbs / 700grams carrots, peeled (optional) and cut in half lengthwise
  • 3 tablespoons olive oil
  • 1/41/2 cup maple syrup (see notes)
  • Salt, to taste
  • Freshly ground pepper, to taste

 

To serve (optional):

  • Handful of flat leg parsley, roughly chopped
  • Handful of pomegranate arils

Instructions

  1. Preheat the oven to 400F/205C and have a baking dish or roasting pan ready.
  2. Peel and cut parsnips and carrots, ensuring that they are all the same thickness to help with even roasting. pieces are similar sizes.
  3. Into a large mixing bowl add the vegetables, olive oil, maple syrup, salt and pepper. Toss using a spoon or your hands too ensure the veggies are well coated.
  4. Place the veggies in a baking dish or roasting pan and roast for 40-45 minutes, or until they are soft and starting to caramelize.
  5. Once roasted, remove from the oven, sprinkle with a little salt, and for that added festive touch sprinkle the veggies with pomegranate seeds and chopped flat leaf parsley.

 

Enjoy your Roasted Parsnips and Carrots while hot alongside your favorite main meal.

Store any leftover veggies in an airtight container in the fridge and consume within 3 days.

Notes

  • The more maple syrup you add, the more sticky and caramelized the veggies will be!
  • If you want to make your roasted parsnips and carrots a little healthier, you can leave out the maple syrup and/or the oil (in place of olive oil, spray veggies with a little cooking oil spray).

Keywords: roasted parsnips and carrots, roasted carrots in oven, recipe for roasted carrots, roasted parsnips, The Plant Riot

This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!