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Slow roasted carrots and parsnips glazed with a sweet maple orange sauce. A great autumn side dish.
The Flavors Of Autumn
When fall arrives, my vegetable thoughts go to squash and root veggies.
This side dish is flavored with one of autumn’s leading flavors–maple. I love orange and maple together as a flavor combination, but if you’d like a hint of warm spiciness, then a pinch or two of cinnamon would be wonderful in this. If you do parsnips alone, try adding a pinch of ground cloves since it goes so well with this vegetable.
Roasting is a great way to cook a lot of vegetables and is perfect for root vegetables in particular. The process is very simple because all you do is peel the vegetables if necessary and just toss them with a bit of olive oil. Another benefit of this cooking method is if you are preparing a roast, the veggies can go in the oven along with the meat. Saves energy too!
I used carrots because I had quite a lot of them, but I bought the parsnips specially for this. I love parsnips and often serve them with pork.
You can use most any root vegetable in this dish. Butternut and/or any of the winter squashes would be good here. And don’t forget sweet potatoes! I flavored my Maple Cinnamon Orange Sweet Potatoes that I make during the summer on the grill in a similar way.
Maple Orange Glazed Roasted Carrots & Parsnips
- 2 cups carrots peeled and cut into 1-inch chunks
- 2 cups parsnips peeled and cut into 1-inch chunks
- 2-3 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup pure maple syrup
- 2 tbs unsalted butter
- 1 tbs grated orange zest
- Pinch of cinnamon or cloves optional
- Preheat oven to 350 degrees F.
- Place carrots and parsnips in a large bowl. Add the olive oil and toss to coat.
- Lay veggies in a single layer on a large baking sheet. Sprinkle with salt and pepper.
- Bake for 25-30 minutes, or until the vegetables are tender. Stir and turn the vegetables half way during the cooking time so they roast evenly.
- Place maple syrup, butter, orange zest and spices (if using) in a small saucepan. Heat over medium heat stirring until butter is melted. Reduce the heat to low and let the sauce reduce to a syrupy glaze. This should take about 5 minutes.
- You can either toss the roasted veggies with the glaze or serve it on the side so your guests can add their own.