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Roasted carrots and parsnips are a delicious and healthy side dish that can complement any meal. When coated with a sweet and tangy maple Dijon glaze, they become a flavorful treat that even picky eaters will enjoy. This simple recipe highlights the natural sweetness of the vegetables while adding a savory touch.
Ingredients
- 4 large carrots, peeled and sliced
- 4 parsnips, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the sliced carrots and parsnips with olive oil, salt, and pepper until evenly coated.
In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar if using. Pour this glaze over the vegetables and toss again to coat thoroughly.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the vegetables are tender and caramelized around the edges.
Remove from the oven and serve warm. These roasted carrots and parsnips are perfect as a side dish for roasted meats or as part of a vegetarian meal.
Tips and Variations
- For extra flavor, sprinkle with fresh thyme or rosemary before roasting.
- Use honey instead of maple syrup for a different sweetness profile.
- Try adding a pinch of cayenne pepper for a spicy kick.
This simple yet flavorful dish is a great way to enjoy seasonal vegetables. The combination of roasted flavors and the sweet-tangy glaze makes it a crowd-pleaser at any dinner table.