Sticky maple roasted carrots and parsnips are a deliciously sweet side to go with your roast dinner! We love the contrast with a rich, umami gravy and think that maple syrup is the perfect plant-based alternative to honey.
- 500g carrots – scrubbed or peeled
- 500g parsnips – peeled
- 4 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp wholegrain mustard
- Pre-heat your oven to 220c / gas mark 7.
- Cut the carrots and parsnips in half lengthways. If you happen to get some particularly fat parsnips, you can always chop them in half again to try get them to a more consistent size with the carrots.
- In a small bowl, mix the maple syrup, olive oil and wholegrain mustard until combined.
- Chuck the carrots and parsnips in a large mixing bowl, drizzle over the maple syrup mix, season generously with salt and pepper, then toss or stir to coat the veg. Alternatively, you could brush the mix onto the veg directly on a baking tray.
- Put the coated veg onto a non-stick roasting tray, or use some parchment paper if you don't have non-stick. Place the tray in the oven.
- After 20 minutes, turn the veg over and put in the oven for another 10 minutes.
- The carrots and parsnips should be tender and nicely caramelised now, but you could give them another 5 minutes if you think they need it – every oven is a bit different!
- Category: Sides
- Method: Roast
- Cuisine: British
Keywords: Maple roasted carrots and parsnips, roasted carrots and parsnips with maple syrup