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.
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 make these the best ever roasted parsnips recipe.
- There is no need to blanch or parboil the parsnips or carrots before roasting them.
- The vinaigrette on these vegetables is made with pantry staple ingredients like maple syrup, dijon mustard, apple cider vinegar and mint leaves.
- This is a healthy side dish that is gluten free, dairy free, vegan and paleo.
- This is the perfect 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.
- This recipe is made with no honey and no butter.
- If you like the combination of carrots and parsnips, you will also love honey glazed carrots and parsnips.
Taste and texture:
These root vegetables have an amazing flavour that is slightly sweet from the maple syrup glaze, and the addition of mint and mustard adds a bit of kick to this dish. These veggies turn out nice and firm, never soggy or mushy.
Key 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.
- 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.
How to make this recipe:
First, preheat your oven to 400 degrees Fahrenheit.
Next, 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 - you want the pieces to be of similar size so they cook evenly) and place the sliced vegetables into a large bowl.
Now add the avocado oil, sea salt and pepper to the bowl and mix the vegetables well to coat them evenly.
Then line a baking sheet with parchment paper and transfer the veggies to the baking sheet. Place 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).
While the vegetables are cooking in the oven, you will make the mint maple vinaigrette by placing all the ingredients into your food processor or blender, and blending well until smooth.
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!
Tips and variations:
- Instead of avocado oil you can use olive oil to make this recipe.
- 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.
- The mint maple vinaigrette is also amazing on salads so feel free to make extra and save some for later.
- To give these veggies a different flavour you could use balsamic vinegar instead of apple cider vinegar to make the dressing.
One serving of this dish haas approximately 339 calories, 30 grams of total carbohydrates, 7 grams of fiber, 23 grams of net carbs, 2 grams of protein and 25 grams of fat.
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.
Frequently asked questions:
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.
Other recipes you will love:
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Roasted Carrots and Parsnips with Maple Syrup
- 6 parsnips
- 6 large carrots
- 2 tablespoon avocado oil
- sea salt (to taste)
- pepper (to taste)
- 3/4 cup avocado oil (or olive oil)
- 3 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 2 tablespoon organic dijon mustard
- 1/4 cup mint leaves
- 1 pinch sea salt
- 1 pinch pepper
- 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).
- While the vegetables cook, place all the vinaigrette ingredients into your food processor or blender and blend well until smooth.
- 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.
- Instead of avocado oil you can use olive oil.
- Feel free to make a double or tripe batch if you are serving a crowd - just be sure to roast the vegetables on multiple baking sheets if you do.
- The vinaigrette for this recipe is also delicious on salads so feel free to make extras to store for later.
- Store any leftover veggies in an airtight container in the fridge for up to 7 days.
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