Easy. Delicious. Healthy. The sweet ingredients for a winning recipe that your family will love. The Best Maple Roasted Parsnips and Carrots are roasted to perfection with a maple sweetness and a little bit of spice from black pepper, garlic powder and onion powder. These are the perfect side dish to any main course.
So often people struggle with adding more vegetables to their daily diet. THIS is a recipe with healthy, simple ingredients that will be a welcomed addition to any dinner during those long winter nights, a friend brunch or a special holiday celebration.
Sweet PURE maple syrup combines with the earthiness of parsnips and carrots and is elevated to another level through roasting, with spicy accents from black pepper, onion powder and garlic powder.
If you need a little bit of extra spice, sprinkle some crushed red pepper flakes on top.
In 30 minutes or so, you have a great side dish that can be eaten straight from the oven or saved for tomorrow night’s meal.
I want to say that this is the perfect Spring recipe – and it completely is – but here in New England we are experiencing the most epic of all April Fool’s Jokes; we have a storm forecast for tomorrow, which is reportedly bringing up to 3 FEET of SNOW with it. It’s hard to feel in a Spring-like mood when that weather should be arriving in less than 24 hours. But, we have to stay optimistic and think Spring will make her appearance eventually. 🙂
Ingredients for The Best Maple Roasted Parsnips & Carrots:
The ingredient list for this delicious dish is surprisingly short, given the punch of flavor it packs. Simplistic ingredients often lead to the most satisfying dishes and I don’t think this one will disappoint.
And only one sheet pan is needed, so clean up is quick and easy!
Parsnips: Very similar to carrots (they’re actually cousins!), these pale yellow root vegetables are delicious, slightly sweet, slightly nutty and too often overlooked. Roasting them brings out the best flavors.
Carrots: the versatile and earthy orange delights of any farmers market or backyard garden. Like their cousin the parsnip, they are a root vegetable that takes on a sweet and fruity, yet slightly harsh flavor that pairs well with just about any spice or herb.
Olive Oil: Extra virgin is what I use, but a lower grade olive oil would work as well. Substitute with avocado oil, canola oil or even ghee.
Pure Maple Syrup: No table syrup here, please. To get the best flavor, you really need to use pure maple syrup in this dish. It is rich in antioxidants and minerals and elevates the dish.
Garlic Powder & Onion Powder: I use these two spices in a majority of the dishes that I cook. They add great seasoning without worrying about the onions and garlic burning during the roasting process.
Salt & Pepper: flaky sea salt and fresh ground pepper are my favorites to use here, but any salt and pepper will do.
How to Make Roasted Parsnips and Carrots:
Preheat Your Oven: I like low and slow, so I opt for 375 degrees and a longer roast time; if you’re strapped and want these done a bit quicker, up your temperature to 400 degrees.
To Peel or Not To Peel: When roasting carrots and parsnips, you don’t have to peel them beforehand. A good scrub to remove dirt is sufficient enough. However, I tend to peel mine just for aesthetics and out of habit. Either way, to prepare your vegetables, cut them in to uniformed pieces to ensure even cooking.
Toss Your Vegetables with the olive oil, maple syrup, salt, pepper, garlic and onion powders.
Spread On a Baking Sheet in an even layer. You can use parchment paper for easier clean up, but I never do. I think the maple syrup caramelizes better this way. It can create a sticky mess, but I think it’s worth it. If you don’t want the added hassle of messy clean up, definitely use parchment.
Make sure to MIX EVERYTHING SUPER WELL! It’s KEY for good roasting to make sure that everything is coated in olive oil and maple syrup. I’ve been in a rush before and done just the bare minimum and the resulting roast is never as good. I know it seems a “no brainer” but be sure to mix everything together to create the best roasted parsnips and carrots.
Bake for 25 – 35 minutes. I KNOW this is a huge variation in times, but a lot of this comes down to personal preference. Some like vegetables roasted, but still with a bit of that “crunch” they’re used to in raw vegetables; others enjoy it roasted with light brown edges, but still a firm center; others enjoy it totally mushed down (I am guilty of this at times) and really brown around the edges.
Remove From Oven and Allow to Cool when you have reached you and your family’s desired doneness.
Variations and Tips / Tricks:
This is such a versatile, simple recipe that can be adapted to what your family loves most, what is in season or different vegetables you might have in the fridge that need to be used right now or they are headed for the garbage. Or in our case, the back yard for the wildlife critters.
- Substitute other vegetables for parsnips and carrots. Not your favorite vegetable? Use turnips, butternut squash, green beans, broccoli, brussels sprouts. Use them on their own or create a medley of your favorite veggies.
- Make sure you use Pure Maple Syrup. I know I stated this above, but there is no substitute for pure maple syrup. Table syrup is just pure junk. A perfect alternative if you have no Maple Syrup would be Honey as a substitute. But please, nothing artificial.
- Add A Little Heat if you’re looking for extra seasoning. Add a sprinkle of Cajun seasoning or sprinkle with crushed red pepper flakes. The sweetness of the maple syrup will help balance the heat.
- Make These Ahead of Time. Any roasted vegetable that gets to sit in its flavors is always better, at least in my mind. Plus, if you’re using these as a side dish to a holiday meal, it will free up your oven if they are made the day before and warmed when convenient; or it will save time cooking a quick weeknight meal if the side dish is already done and waiting in the fridge for you!
What to Serve Maple Roasted Parsnips & Carrots With:
This really is an incredibly versatile and adaptable dish. I have a hard time not eating these directly off the sheet pan, straight from the oven, but if you can resist that, here are a few suggestions!
Over Easy Eggs – This might sound really strange, but I love a good runny yoke melting in to these roasted vegetables for a quick breakfast. Add a few dots of Sriracha to the top of your eggs and enjoy this combination for all its worth. The flavor profiles mixed with the slightly crispy, over easy eggs is perfection.
Sirloin Steak Tips – If we do eat red meat, Bourbon Sirloin Steak Tips are high on our list to choose from and these are the perfect side dish for them.
Baked Chicken Breasts – The easiest, most versatile main dish to pair these vegetables with. Season with herbes de provence and you have a quick, tasty, healthy main to accompany these sides.
If you try these, please let me know if you enjoy them – I hope you love the recipe as much as I do!
If you’re interested in other Pure Maple Syrup Recipes, check out my March is Maple Month in New England post. 🙂
Maple Roasted Parsnips and Carrots
Ingredients
- 4-5 Carrots
- 5-6 Parsnips
- 3.5 Tbsp Pure Maple Syryp Add an extra 1/2 Tbsp if desired
- 2 Tbsp Olive Oil
- 3/4 tsp Garlic Powder
- 3/4 tsp Onion Powder
- 3/4 tsp Sea Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat your oven to 375 degrees.
- Peel your parsnips and carrots to prepare for roasting. Cut in to bite size pieces that are all relatively close in size to ensure a more even roasting.
- Drizzle cut parsnips and carrots with maple syrup and olive oil. Toss to coat.
- Sprinkle your seasonings over the vegetable. Toss again to coat evenly.
- Make sure your vegetables are in an even layer on your baking sheet.
- Put them in the oven to roast, anywhere between 25-35 minutes, depending on your personal preference. Check often.
- Remove from oven and allow to cool slightly before serving.
[…] union. It is a marriage of tastes that was made in the heavens. These chicken thighs are marinated Maple Roasted Parsnips and Carrots – A great accompaniment to pork tenderloin or baked chicken, delightful parsnips and carrots […]