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Maple Roasted Carrots and Parsnips

A tasty Christmas side

Oven-roasted carrots and parsnips with maple syrup and rosemary. The maple syrup caramelises the vegetables and brings out their sweetness.

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

  • Prep Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Vegan, Vegetarian, Sides, Veggies

Ingredients

Scale
  • 500 g carrots, peeled and quartered lengthwise
  • 500 g parsnips, peeled and quartered lengthwise
  • olive oil
  • 2 sprigs fresh rosemary, leaves only, finely chopped
  • 3 tbsps maple syrup

Instructions

  1. Heat your oven to 200℃.
  2. Place the carrots and parsnips in a large baking tray. Drizzle with olive oil, add the rosemary and season with sea salt and freshly-ground black pepper. Toss to coat, ensuring that the vegetables are evenly coated.
  3. Roast, tossing once halfway through, for 30 minutes, or until just tender.
  4. Remove the vegetables from the oven and drizzle over the maple syrup. Using tongs, toss to coat.
  5. Return to the oven and roast for a further 10 to 15 minutes, or until lightly caramelised. Serve and enjoy!

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