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    Home » Recipes » Side Dish

    Roasted Carrots and Parsnips with Maple Syrup and Mint Vinaigrette

    Modified: Oct 21, 2024 • Published: Jan 19, 2015 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    A bowl of roasted carrots and parsnips with a serving spoon in it.
    A bowl filled with roasted carrots and parsnips with a serving spoon in it.

    You are going to love these roasted carrots and parsnips with maple syrup and mint vinaigrette. These oven roasted root vegetables are really easy to make and have the most amazing flavour. This healthy side dish is also gluten free and vegan.

    A bowl of roasted carrots and parsnips with mint leaves on top.

    Side dishes like apple and turnip casserole, cranberry Brussels sprouts, and kale apple salad are usually my favourite part of a meal so I can't wait for you to try the delicious and healthy side dish recipe I am sharing with you today!

    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • Recipe variations and add ins:
    • How to make roasted carrots and parsnips with maple syrup:
    • Top tips:
    • How to serve:
    • How to store:
    • Roasted carrots and parsnips with maple syrup FAQs:
    • Other vegetable recipes you will love:
    • Recipe

    Why you will love this recipe:

    • It's so simple and easy to make because you roast the carrots and parsnips together.
    • These oven roasted carrots and parsnips taste amazing! The maple mint glaze has the most incredible flavour and makes these veggies taste so good.
    • There is no need to blanch or parboil the parsnips or carrots before roasting them.
    • This is a healthy side dish that is gluten free, dairy free, refined sugar free, vegan and paleo. It's also made with no honey and no butter.
    • This is the perfect side dish to serve for Christmas or for Thanksgiving dinners.
    • It makes great leftovers and is perfect for meal prep. It's also a great make ahead vegetable recipe.

    If you like the combination of carrots and parsnips, you will also love honey glazed carrots and parsnips.

    Ingredients and substitutions:

    The ingredients needed to make roasted carrots and parsnips separated into bowls including cut carrots and parsnips, avocado oil, maple syrup, salt and pepper.
    • Carrots - you can use any type of fresh carrots that you like for this recipe including orange carrots, rainbow carrots or tri color carrots. I recommend using fresh, not frozen carrots for this recipe.
    • Parsnips - parsnips combine perfectly with the carrots, and because they cook similarly, you roast them together with the carrots which makes this dish even easier to prepare.
    • Maple syrup - maple syrup adds a delicious natural sweetness to these root vegetables and makes them look beautifully glazed.
    • Dijon mustard - this adds a delicious flavour to the vinaigrette on these vegetables.
    • Avocado oil - to help the veggies roast perfectly in the oven. You could swap this for olive oil.
    • Mint - fresh mint gives the dressing on these veggies such a unique, delicious flavour. You can also garnish the dish with some extra fresh mint leaves when you serve it.
    • Apple cider vinegar - to help add a little tang to the vinaigrette dressing. You could swap this for lemon juice if you like.
    • Seasonings - salt and ground black pepper are all you need to give these roasted veggies the best flavour.

    Recipe variations and add ins:

    • To give these veggies a different flavour you could use balsamic vinegar instead of apple cider vinegar to make the dressing.
    • Feel free to double or triple this recipe if you are serving a crowd - just roast the vegetables on multiple baking sheets if you do.

    How to make roasted carrots and parsnips with maple syrup:

    Peeled and sliced carrots and parsnips in a large bowl.

    Step 1

    First, preheat your oven to 400 degrees Fahrenheit and while the oven is heating peel the parsnips and carrots and cut them into pieces (I cut mine into thirds lengthwise and then cut each third into 4-8 pieces depending on how thick the section was) and place the sliced vegetables into a large bowl.

    Peeled and sliced carrots and parsnips in a large bowl.

    Step 2

    Now add the avocado oil, sea salt and pepper to the bowl and mix the vegetables well to coat them evenly.

    A baking sheet lined with parchment paper with peeled and sliced carrots and parsnips on it.

    Step 3

    Then line a baking sheet with parchment paper and transfer the veggies to the baking sheet. Place the baking sheet in the oven and roast for 30-35 minutes (cooking time will depend on the size of your vegetables - you want them to look roasted).

    A food processor filled with mint leaves, avocado oil, mustard and maple syrup.

    Step 4

    While the vegetables are roasting in the oven, make the mint maple vinaigrette by placing all the ingredients into your food processor or blender, and blending well until smooth.

    A bowl filled with peeled and sliced carrots and parsnips topped with a vinaigrette.

    Step 5

    Once the vegetables are done roasting, transfer them to a large serving bowl and top them with the vinaigrette. Toss the vegetables until they are evenly coated in the dressing. Then serve and enjoy!

    Top tips:

    • Try and cut the vegetables into pieces of similar sizes so that they cook evenly.
    • The mint maple vinaigrette on these veggies is also great as a salad dressing so feel free to make extra and save some for later.

    How to serve:

    This dish pairs well with many main dishes and other side dishes including:

    • Maple cranberry chicken
    • Maple cranberry roasted brussels sprouts
    • Green beans and almonds
    • Turnip and apple casserole
    • Green beans and potatoes

    How to store:

    Store any leftover roasted vegetables in the fridge in an airtight container for up to 7 days.

    A bowl of roasted carrots and parsnips with a serving spoon in it.

    Roasted carrots and parsnips with maple syrup FAQs:

    Is this recipe keto?

    No, this vegetable recipe is not low carb or keto.

    Can I freeze this dish?

    I don't recommend trying to freeze this recipe. The vegetables will get very soggy when they thaw and they won't reheat well.

    Is this a vegan recipe?

    Yes it is!

    Should parsnips be blanched before roasting?

    For this recipe there is no need to blanch the parsnips before roasting them.

    Do you have to boil parsnips before roasting?

    For this recipe you do not need to boil the parsnips before you roast them.

    Can I freeze these vegetables?

    I don't recommend trying to freeze this dish. The vegetables turn a little mushy when you thaw them and don't have the best texture.

    Other vegetable recipes you will love:

    • A pan filled with stewed potatoes topped with fresh herbs.
      The Best Stewed Potatoes (so easy!)
    • A bowl of creamy carrot turnip soup, garnished with fresh parsley.
      One Pot Carrot and Turnip Soup
    • A plate full of honey glazed carrots and parsnips topped with fresh thyme.
      Honey Glazed Carrots and Parsnips
    • A bowl of carrot dip topped with chili flakes and two crackers.
      The Best Vegan Carrot Dip

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    A bowl of roasted carrots and parsnips with serving spoons in it.

    Roasted Carrots and Parsnips with Maple Syrup

    You are going to love these roasted carrots and parsnips with maple syrup and mint vinaigrette. These veggies have the most amazing flavour and are vegan and gluten free too.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 servings
    Calories: 339kcal
    Author: Dr. Erin Carter

    Equipment

    • food processor
    • Baking sheet
    • Parchment paper

    Ingredients

    Vegetables

    • 6 parsnips
    • 6 large carrots
    • 2 tablespoon avocado oil
    • sea salt (to taste)
    • pepper (to taste)

    Vinaigrette

    • 3/4 cup avocado oil (or olive oil)
    • 3 tablespoon maple syrup
    • 2 tablespoon apple cider vinegar
    • 2 tablespoon dijon mustard
    • 1/4 cup mint leaves
    • 1 pinch sea salt
    • 1 pinch ground black pepper

    Instructions

    Vegetable Instructions

    • Preheat your oven to 400F.
    • Peel the parsnips and carrots and then cut them into pieces (I cut mine into thirds lengthwise and then cut each third into 4-8 pieces depending on how thick the section was - you want the pieces to be of similar size so they cook evenly) and place the sliced vegetables into a large bowl.
    • Add the avocado oil, sea salt and pepper to the bowl and mix the vegetables well to coat them evenly.
    • Line a baking sheet with parchment paper and transfer the veggies to the baking sheet. Place in the oven and cook for 30-35 minutes (cooking time will depend on the size of your vegetables - you want them to look roasted).

    Vinaigrette Instructions

    • While the vegetables cook, place all the vinaigrette ingredients into your food processor or blender and blend well until smooth.

    Final Assembly

    • Once the vegetables are done roasting, transfer them to a large serving bowl.
    • Pour the dressing over the cooked vegetables and stir well to coat the veggies evenly.

    Notes

    1. The vinaigrette for this recipe is also delicious on salads so feel free to make extras to store for later. 
    2. Nutritional values are an estimate and will vary depending on the exact ingredients used.

    Nutrition

    Calories: 339kcal | Carbohydrates: 30g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 96mg | Potassium: 637mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9084IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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