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Savory and sweet roasted carrots and parsnips glazed with an orange maple sauce. Easy to make! Great fall side dish.
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Maple Orange Glazed Roasted Carrots & Parsnips

Slow roasted carrots and parsnips glazed with a sweet maple orange sauce. A great autumn side dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Comfort Foods, side dishes, vegetarian dishes
Cuisine: American
Keyword: carrots, maple glaze, parsnips, roasted vegetables
Servings: 4 -6
Calories: 299kcal
Author: Judith Hannemann

Ingredients

  • 2 cups carrots peeled and cut into 1-inch chunks
  • 2 cups parsnips peeled and cut into 1-inch chunks
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

SAUCE / GLAZE

  • 1/2 cup pure maple syrup
  • 2 tbsp unsalted butter
  • 1 tbsp grated orange zest
  • Pinch of cinnamon or cloves optional

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 46g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 346mg | Potassium: 545mg | Fiber: 5g | Sugar: 30g | Vitamin A: 10869IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 1mg