'Honey' Maple Roasted Carrots and Parsnips

Roasted carrots and parsnips in an oven proof serving dish, ready to eat.

5 from 1 vote

'Honey' Maple Roasted Carrots and Parsnips

The perfect side dish for Christmas, Thanksgiving and Sunday Roasts, but made vegan! Classic carrots and sweet parsnips are given a maple glaze that is addictive.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American, british

Servings:

Calories: 80kcal

Author: Louise-Claire Cayzer

Ingredients

250 g carrots
250 g parsnips
1 tablespoon maple syrup
1 tablespoon olive oil
pinch flakey sea salt
10 g thyme fresh or dried

Metric - American

Instructions

Peel any of the larger carrots or parsnips
250 g carrots, 250 g parsnips
Cut into evenly (ish) sized batons
Put into the oven dish you wish to bake them in and drizzle with oil and maple syrup.
1 tablespoon maple syrup, 1 tablespoon olive oil
Mix the carrots and parsnips to cover with the oil and syrup
Sprinkle over the salt & thyme
pinch flakey sea salt, 10 g thyme
Put in the oven for 25-35 minutes or until caramelised and softened. The time needed will depend on your oven, how full it is and where in the oven is placed. If needed, finish the dish off with a hot blast just before serving.

Notes

Top Tip

If your oven is crowded with festive food, put this on the bottom shelf to slow cook, then give it a last blast after you have taken out the other main dishes to caramelise the edges.

Can I just use carrots, or just parsnips in this recipe?

Absolutely, use whatever is your favourite.

How many carrots and parsnips should you allow for per person?

This dish is generally served as part of a larger dinner, with many other dishes. I allow for 2-3 small carrots and half a parsnip per person. Scale up or down as needed.

Nutrition