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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.
Servings: 4 -6
- 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
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.
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