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.
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:
- 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:
- 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:
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.
Step 2
Now add the avocado oil, sea salt and pepper to the bowl and mix the vegetables well to coat them evenly.
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).
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.
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:
How to store:
Store any leftover roasted vegetables in the fridge in an airtight container for up to 7 days.
Roasted carrots and parsnips with maple syrup FAQs:
No, this vegetable recipe is not low carb or keto.
I don't recommend trying to freeze this recipe. The vegetables will get very soggy when they thaw and they won't reheat well.
Yes it is!
For this recipe there is no need to blanch the parsnips before roasting them.
For this recipe you do not need to boil the parsnips before you roast them.
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:
Recipe
Roasted Carrots and Parsnips with Maple Syrup
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
- The vinaigrette for this recipe is also delicious on salads so feel free to make extras to store for later.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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