Maple Roasted Carrots and Parsnips Recipe

Nov 9, 2011 6:49 pm

Sweet, savory roasted root veggies are super easy

Peel and trim, roll in goodness and roast. It's just that easy. Parsnips add some color, texture and flavor variation to your typical fall roasted carrot dish — they're sweet and creamy when roasted, perfect for serving alongside a classic roast chicken or thick, bone-in pork chops. Of course if you want to go all cliche and serve them at Thanksgiving, you could do that too. Any friends of vegetables will surely thank you. 

maple roasted carrots and parsnips
Photo: Jon Mountjoy on Flickr
Maple roasted carrots and parsnips is just about the easiest side you can make.
Servings: 4


1 pound carrots, peeled, trimmed and cut into 3-inch pieces
1 pound parsnips, peeled, trimmed and cut into 3-inch pieces
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup maple syrup
  1. Preheat oven to 400F.
  2. On a large baking sheet, roll carrots and parsnips in olive oil, salt and maple syrup until thoroughly coated.
  3. Bake for 30-45 minutes or until vegetables are caramelized and tender.
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
45 minutes
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