Maple-roasted Parsnips & Carrots Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Peel the parsnips and carrots if desired and trim the ends. Cut into uniform pieces about 2 to 2.5 inches long and 1/2 to 3/4 inch thick (baton or diagonal slices) so they roast evenly. Pat dry with a towel to remove excess moisture.

Toss with oil and season

Place the cut parsnips and carrots in a large bowl. Add the extra-virgin olive oil and 1/2 teaspoon of the sea salt. Toss to coat evenly. Spread the vegetables in a single layer on a rimmed baking sheet lined with parchment or a light layer of oil—avoid overcrowding (use two sheets if necessary).

Initial roast

Roast in the preheated oven for 20 minutes, stirring or flipping the vegetables once halfway through to promote even browning. They should start to soften and develop golden edges.

Make the glaze

While the vegetables roast, combine the maple syrup, unsalted butter, apple cider vinegar, Dijon mustard, minced garlic (if using), remaining 1/2 teaspoon sea salt, and 1/2 teaspoon freshly cracked black pepper in a small saucepan over low heat. Warm gently until the butter melts and the mixture is smooth, 1–2 minutes. Do not boil; just bring the ingredients together so they emulsify.

Glaze the vegetables

After the initial 20 minutes of roasting, remove the sheet from the oven. Drizzle the maple glaze over the parsnips and carrots and toss gently on the tray to coat evenly. Return the tray to the oven and roast for an additional 10–15 minutes, turning once halfway through, until the vegetables are tender when pierced with a knife and the glaze is sticky and caramelized but not burnt.

Final seasoning

In the last 2 minutes of roasting, sprinkle the remaining 1/2 teaspoon freshly cracked black pepper over the vegetables for a fresh peppery finish. Taste and adjust seasoning, adding a pinch more salt if needed.

Remove the tray from the oven and let the vegetables rest 2–3 minutes. Transfer to a serving platter. If using, sprinkle chopped parsley and lemon zest over the top to brighten flavors. Serve warm.