A Side Dish That Steals the Show: Roasted Carrots and Parsnips with Maple Glaze

In the late summer and fall, root vegetables are available everywhere, especially carrots and parsnips. These veggies are anything but ordinary when roasted with a sweet and salty maple glaze. Add the zing of a little cayenne pepper, and you have a showstopper.

Historically, roasted carrots and parsnips have been staples of late summer and fall meals due to their long shelf life. With appropriate storage, these root vegetables can last for weeks and stay fresh. This allows cooks a little leeway in meal planning, which saves money. In this post, we’ll explore how to create this delightful dish, perfect for pairing with your favorite proteins or as a stunning side to any meal.

The Benefits of Root Vegetables

Okay, so maybe it's hard to get everyone in your household to eat vegetables, especially root vegetables like carrots, parsnips, and turnips. But these unsung heroes are nutritional powerhouses!

*Carrots are rich in beta-carotene, which our bodies convert to vitamin A. This nutrient is vital for maintaining good vision. In fact, a medium carrot contains about 184% of the daily recommended intake of vitamin A.

*Parsnips provide a wealth of nutrients, including fiber and vitamin C. A one-cup serving of parsnips contains around 24% of the recommended daily value of fiber, which is essential for digestive health, especially during the flu season.

Combining these two vegetables creates a dish that is not only flavorful but also packed with essential vitamins and minerals. With a little bit of sweetness from natural maple syrup, you can get even the veggie-resisters in your crowd to give them a try.

Delicious roasted carrots and parsnips glazed with maple syrup, showcasing their vibrant colors.

Ingredients You'll Need For Roasted Carrots and Parsnips

To prepare this roasted dish at home, gather the following ingredients:

• 1 1/2 pounds of small or baby carrots (or larger varieties cut into quarters)

• 1/2 pound of parsnips, peeled and cut into quarters

• *3 tablespoons of olive or avocado oil

• 2 tablespoons of maple syrup (you can substitute with honey if desired)

• 1 teaspoon of kosher salt

• Freshly ground pepper, to taste

• A dash of cayenne pepper (optional for a bit of heat)

• Chopped Parsley, for garnish

• Balsamic Glaze, for garnish (optional)

• Salt Flakes, for garnish (optional)

  

  Ingredients for Roasted Carrots with Maple Glaze

Note: This wonderful dish is vegan, but if you eat meat, consider substituting some bacon drippings for the olive oil. This variation is just delicious, if not as healthy as it is when made with olive oil.

Preparing the Dish

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (approximately 220°C). This high temperature is crucial for achieving caramelization, which brings out the natural sweetness of the vegetables.

Step 2: Wash and Cut the Vegetables

Thoroughly clean the carrots and parsnips, ensuring they are free from dirt and debris. If you are using larger carrots, cut them into quarters. Mixing different colors can add visual appeal and excitement to your dish.

Preparation of Carrots and Parsnips.

Step 3: Mix the Glaze

In a mixing bowl, whisk together the olive oil, maple syrup, and kosher salt until well combined. This sweet and savory glaze enhances the flavor and ensures the vegetables achieve a beautifully golden hue during roasting.

Step 4: Toss and Arrange

Add the cut carrots and parsnips to the bowl and toss them to ensure they are evenly coated with the glaze. Carefully arrange the vegetables in a single layer on a sheet pan. Avoid overcrowding the pan; this keeps the veggies from steaming, allowing them to roast properly.

Step 5: Roast to Perfection

Roast your vegetables in the preheated oven for 20-25 minutes. Halfway through, give the tray a shake or stir the vegetables with a spatula to promote even cooking and browning.

Golden-brown roasted carrots and parsnips, caramelized to perfection.

Serving Suggestions

Once your roasted carrots and parsnips are perfectly caramelized, consider what to pair them with. This dish is versatile and complements various proteins beautifully.

Here are a couple of suggestions:

• Roasted pork: The richness of the pork pairs excellently with the sweet maple glaze, creating a harmonious flavor experience.

• Grilled salmon: The freshness of the fish complements the sweet, earthy flavors of the veggies nicely.

• Grain bowls: For a vegetarian option, mix your roasted veggies with quinoa or farro, and sprinkle some feta cheese for added flavor.

Finally, you might try drizzling on a balsamic glaze over your roasted vegetables--it really enhances the flavor!

Roasted Carrots with Maple Glaze and Balsamic Drizzle.

No matter what you choose, these roasted root vegetables will take center stage on your plate!

Celebrate An Abundant Harvest on a Budget!

Roasted carrots and parsnips with a sweet maple glaze are more than just a side dish; they embody the essence of fall flavors. I've noticed that Sam's Club and Costco in my neighborhood are both carrying 1.5-pound bags of mixed rainbow carrots for around $5. This is a nice option, but you can make this dish for around $1.50 with garden-variety carrots sliced into quarters. Parsnips are available everywhere in the late summer, but if you can't find them, use all carrots.

So, head to the market, gather your root vegetables, and welcome the season's bounty—your taste buds will be grateful!