Maple-roast parsnips and carrots

Cook these glazed vegetables at the last minute.  If you're cooking them on Christmas Day pop them into the oven while the turkey is resting.

  • Vegetarian
  • Low Fat
  • Christmas


500g carrots
500g parsnips, peeled
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard


  1. Preheat the oven to 220°C, gas mark 7.  Place a roasting tray in the oven to heat up.  Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.
  2. In a large bowl, whisk together the olive oil, maple syrup and mustard.  Add the vegetables to the bowl and toss thoroughly to coat in the glaze.  Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
Maple-roast parsnips and carrots
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 606kj
Fat 5.2g
Saturated Fat 0.8g
Carbohydrate 22.4g
Sugars 17.6g
Protein 1.9g
Salt 0.3g
Fibre 4.6g

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4 stars

Average user rating Based on 27 ratings

This recipe was first published in November 2014.