Easy Maple Roasted Carrots and Parsnips Recipe

These Maple Roasted Carrots and Parsnips are a delicious side dish to add to any dinner table. This root vegetable duo is roasted with sage, thyme and drizzled with maple syrup for a touch of sweetness. Perfect to serve at Thanksgiving, Christmas or any Holiday dinner!

Looking for an easy and delicious side dish to add to your holiday menu? These maple roasted carrots and parsnips are it! A healthy, flavorful addition to any dinner table and is sure to please everyone.

With just 6 simple ingredients you can have this gluten free, dairy free and vegan side dish on your table in just 30 minutes.

Carrots and parsnips are a great root vegetable duo. While in the same family, the parsnips have a more earthy flavor to them that compliments the sweetness of the cooked carrots. Add in some sage, thyme, and maple syrup and you have one tasty side dish. Yum!

Drizzled with just a touch of additional maple syrup after cooking for a little boost in flavor. Because who can say no to more maple syrup??

Ingredients and Substitutions

• Whole Carrots, peeled and sliced
• Whole Parsnips, peeled and sliced
• Olive Oil
• Maple Syrup
• Fresh Sage
• Fresh Thyme
• Salt & Pepper

How to make Maple Roasted Carrots and Parsnips

• Preheat oven to 425°F
• Lightly grease a sheet pan or line with parchment paper
• Peel and cut your carrots and parsnips into uniform sized pieces
• In a large bowl combine the carrots, parsnips, olive oil, maple syrup, sage and thyme.
• Pour contents of bowl onto prepared sheet pan and spread out evenly.

• Roast for 15 minutes
• Stir vegetables and roast another 15minutes until fork tender.
• Remove from oven and drizzle with warmed maple syrup before serving.

Serving Suggestions

This delicious side dish is perfect to serve on your Thanksgiving dinner table! It also pairs well with any type of roast (pork or beef).

Another side dish to serve with these maple roasted carrots and parsnips is this 3-Cheese Baked Macaroni or some Roasted Cinnamon Butternut Squash.

Tips for Success

• Use pure maple syrup, not pancake syrup which is made with corn syrup and maple flavoring.
• Make sure to cut the vegetables in uniform size so that they cook evenly together.
• Dried herbs may be substituted for the fresh. You will need about 1 teaspoon of dried sage and thyme.

FAQs

Can I prepare carrots and parsnips ahead of time?

You can wash, peel and cut your carrots and parsnips ahead of time. Store refrigerated in an airtight container for up to 3 days. Once ready to cook, toss in a large bowl with the remainder of the ingredients.

How do I store leftover carrots and parsnips?

These can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat in either the microwave or oven at 350 until warmed through.

More side dish recipes

• Simple Homemade Cranberry Sauce
• Roasted Butternut Squash Soup
• Fall Harvest Salad with Apple Cider Vinaigrette
• Roasted Carrot Souffle

Did you make this recipe?  Be sure to leave a star rating! ⭐⭐⭐⭐⭐ Have any questions? Leave a comment below, I would love to hear from you!