Cranberry and Orange Christmas Veg

Oven-roasted carrots and parsnips with a delicious, sticky cranberry, orange and maple syrup glaze. The perfect Christmas side!

Note: if your carrots and parsnips are on the smaller side, you may want to halve them instead of quartering them. The roasting time is entirely dependent on the size of the vegetables, so focus on checking for doneness rather than specific time instructions.

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Vegan, Vegetarian


  • 500 g carrots, peeled and quartered lengthwise
  • 500 g parsnips, peeled and quartered lengthwise
  • olive oil
  • 50 g cranberry sauce
  • 50 g maple syrup
  • ½ orange, juice only
  • 1 tbsp apple cider vinegar


  1. Heat your oven to 200℃ / fan 180℃. Place the carrots and parsnips in a large baking tray. Drizzle with olive oil, season with sea salt and freshly-ground black pepper and toss to coat. Arrange the veg in a single layer and roast, tossing once halfway through, for 30 minutes, or until just tender.
  2. Whisk the cranberry sauce, maple syrup, orange juice, apple cider vinegar and a pinch of salt in a small bowl.
  3. Remove the vegetables from the oven and turn the heat up to 220℃ / fan 200℃. Drizzle over the sauce and toss to coat, using a spatula or tongs. Return to the oven and roast for a further 10 to 15 minutes, or until sticky and caramelised then serve and enjoy!


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1 year ago

can the glaze be prepped the night before?

1 year ago
Reply to  Carri-Anne

Apologies for the delay in my response but yes it can 🙂

Alice Nivet
1 month ago

Made this for my whole family on Christmas Day and it was delish !! Made the cranberry sauce myself since it is quite difficult to find it where I live and it was perfect 🤩

1 month ago
Reply to  Alice Nivet

I’m so happy to hear it! Thank you so much for your kind review 🙂