Maple Roasted Carrots and Parsnips
Maple Roasted Carrots and Parsnips are one of those simple side dishes that instantly makes the table feel a little more special. As they roast in the oven, the natural sweetness of the carrots and earthy flavor of the parsnips caramelize beautifully, while a drizzle of maple syrup adds a warm, cozy sweetness. The result is tender, golden vegetables with slightly crisp edges—an easy, colorful side dish that pairs perfectly with everything from weeknight dinners to holiday gatherings.
Maple Roasted Carrots and Parsnips are one of those simple side dishes that bring both color and comfort to the table. When roasted in the oven, the natural sweetness of the carrots and the slightly nutty flavor of the parsnips deepen and caramelize beautifully. A drizzle of pure maple syrup adds a warm, subtle sweetness that pairs perfectly with the golden roasted edges and tender centers.
This easy roasted vegetable dish works for almost any occasion—from a cozy weeknight dinner to a festive holiday meal. With just a handful of ingredients and very little prep, maple roasted carrots and parsnips come together effortlessly while filling the kitchen with the most inviting aroma. It’s a simple way to turn humble root vegetables into a side dish that feels both rustic and special.
Are parsnips sweeter than carrots?
Parsnips have a naturally sweet, nutty flavor that becomes even sweeter when roasted. When paired with carrots and maple syrup, they create a perfectly balanced sweet and earthy side dish.
Ingredients for Maple Roasted Carrots and Parsnips
- Parsnips
- Carrots
- Pure Maple Syrup: using “pure” makes all the difference
- Extra-virgin olive oil
- Fresh thyme or rosemary
- Salt and pepper
How to Make Maple Roasted Carrots and Parsnips
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Prepare the vegetables: Toss the carrots and parsnips in a bowl with olive oil, maple syrup, salt, and pepper and add the thyme sprigs.
- Spread on baking sheet in a single layer. Make sure the vegetables have space between them to properly roast—if they are too close, roast in 2 batches to ensure they do not steam.
- Roast for 25–30 minutes, turning once halfway through, until tender and caramelized.
- Finish: Sprinkle with more fresh thyme or rosemary if desired and serve warm as a side dish, chopped up on a winter salad, or as an appetizer with dips (like hummus).
Tips for Perfectly Roasted Root Vegetables
- You can even drizzle with honey, or a maple butter sauce.
- If you aren’t a maple fan, you can leave out the maple. They are just as good (but not as sweet).
- If the veggies are too close, roast in two batches to ensure they do not steam.
- Another option is to sprinkle hazelnuts over the top and serve immediately.
- This recipe works for parsnips only, or carrots only, but we really love the combo!
- STORAGE: Allow the roasted carrots and parsnips to cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 3–4 days. Keeping them sealed helps maintain their flavor.
- REHEAT: Spread the vegetables on a baking sheet and warm them in a 375°F oven for about 8–10 minutes until heated through. You can also reheat them quickly in a skillet with a small drizzle of olive oil or maple syrup to refresh the flavor.
Flavor variations and add-ons
- Orange zest – bright citrus flavor
- Dijon mustard (½ tsp) – adds a subtle tang
- Chopped pecans or walnuts – great for entertaining
- Fresh parsley – for color and freshness
What to Serve with Maple Roasted Carrots and Parsnips
Maple Roasted Carrots and Parsnips are best served warm, straight from the oven, when their edges are caramelized and the maple glaze is slightly glossy. Arrange on a serving platter and finish with a sprinkle of fresh thyme for a fresh pop of color and flavor.
These roasted vegetables pair beautifully with hearty main dishes such as chicken bake, pork tenderloin, baked salmon, or holiday ham. They also make a wonderful addition to a holiday table or fall dinner menu or Easter menu, where their sweet, earthy flavor complements savory dishes and cozy comfort foods. For an extra special touch, add a light drizzle of maple syrup or a sprinkle of toasted pecans or walnuts just before serving. *See our tip on hazelnuts!
Remember you can also roast veggies for a hummus or dip board. I love this Roasted Veggie Crudite Platter idea so much for Thanksgiving or any winter or spring dinner.
More carrot side dish recipes you may want to try:
Get the Recipe:
Maple Roasted Carrots and Parsnips
Ingredients
- 1 pound parsnips, peeled
- 1 pound carrots, peeled
- 3 Tbsp Pure Maple Syrup
- ¼ cup extra-virgin olive oil, or you can use melted butter
- 8-10 small sprigs thyme, plus more to garnish (or rosemary)
- Salt and pepper to season
Equipment
- Parchment paper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Toss the carrots and parsnips in a bowl with olive oil, maple syrup, salt, and pepper and add the thyme sprigs.
- Toss the carrots and parsnips in a bowl with olive oil, maple syrup, salt, and pepper and add the thyme sprigs.
- Spread on baking sheet in a single layer. Make sure the vegetables have space between them to properly roast—if they are too close, roast in 2 batches to ensure they do not steam.
- Roast for 25–30 minutes, turning once halfway through, until tender and caramelized.
- Lastly, sprinkle with more fresh thyme or rosemary if desired and serve warm as a side dish, chopped up on a winter salad, or as an appetizer with dips (like hummus).
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
