Garlic roasted parsnips and carrots is a simple side dish that’s perfect for fall and winter meals. It’s one of the easiest and most delightful things you can make with this pairing of root vegetables. Maple syrup enhances the vegetables’ natural sweetness, and a splash of optional balsamic vinegar adds a lovely flavor element.
The irresistibly glazed sweetness of this vegetable dish makes it a good bet that kids will love it! In addition to everyday cool-weather meals, this is a great holiday side dish.
A bit about parsnips
Parsnips look a bit like awkward beige carrots; indeed, they’re related to them, as well as to parsley.
A good reason to buy them in season, about mid to late fall (depending on where they’re grown), is that the cool weather conditions in which they’re grown converts some of their starches to sugar — making their flavor delightfully sweet.
The most common use for parsnips may be as an addition to winter soups, but don’t forget to try them roasted — either as part of a medley, like in this dish, or on their own. There’s no reason you can’t eat them raw (especially if finely grated) but they’re not as good that way.
Parsnips have a sweetish, distinct flavor that melds well with carrots, potatoes, and sweet potatoes in soups, stews, and roasted dishes. Here’s more than you’ll ever want to know about parsnips.
Explore more easy plant-based parsnip recipes, including:
See lots more delicious roasted vegetable recipes.
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 4 to 6 cloves garlic, halved
- 1 tablespoon safflower or other vegetable oil
- 1/4 cup pure maple syrup
- 1 to 2 tablespoons balsamic vinegar, optional
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Fresh cilantro, parsley, or rosemary (sprigs or chopped) for garnish
- Preheat the oven to 400º F.
- Cut the carrots in half crosswise, then cut each section in half lengthwise. Cut each section in half again.
- Cut the parsnips in half crosswise. Cut the narrow section in half lengthwise (or don’t cut if very thin); cut the thicker section in half lengthwise, then cut each each section in half again.
- In a large mixing bowl, combine the parsnips, carrots, and garlic, then drizzle in the oil. Drizzle in the syrup, optional balsamic, then sprinkle in the cinnamon, salt, and pepper. Mix well.
- Arrange on a parchment-lined roasting pan. Roast for about 20 to 30 minutes, stirring every few minutes, until the parsnips and carrots are tender and touched with golden brown.
- Transfer to a serving dish, sprinkle with fresh herb of choice, and serve at once.
If you like the parsnip and carrot combination, you may also enjoy …
Here are more plant-forward salads and sides.