Maple Roasted Carrots & Parsnips

Carrots and parsnips are both root vegetables that belong to the same family, but they have distinct flavors. Carrots are sweet and earthy, while parsnips have a nutty and slightly spicy taste.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Print Recipe

Medium

Maple Roasted Carrots & Parsnips

Cooking Method: Roasting Cuisine: American, Vegetarian Courses: Dinner, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 500 gram Parsnips
• 4 teaspoon Maple syrup
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and cut the carrots and parsnips into similar-sized sticks.
3. In a large bowl, combine the maple syrup, olive oil, salt, and black pepper.
4. Add the carrots and parsnips to the bowl and toss to coat them evenly.
5. Transfer the coated vegetables to a baking sheet and spread them out in a single layer.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
7. Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 24g8%

Sugars 10g

Protein 2g4%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.