These roast parsnips and carrots with maple syrup and pecans are a delicious and easy side made with a handful of ingredients. Tender carrots and parsnips are sticky with maple syrup and with a crunch from toasted pecans. This side goes so well with roasted meats, fish, beans or lentils.
I love a traditional roasted parsnip, and could eat them just on their own (or in this roast parsnip salad!). But for a side with a difference, these roasted carrots and parsnips are one of my favourites. Sweet from maple syrup, with a crunch from pecans, they are delicious for Christmas alongside roast turkey or beef or, as they are vegan, your favourite vegan Christmas main.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Parsnips – look for small to medium sized parsnips which tend to be sweeter. Large parsnips can be woody and taste slightly bitter. You can peel them or leave unpeeled.
- Carrots – look for carrots that are firm and aren’t bendy, and don’t have any cracks.
- Olive oil – olive oil adds flavor to the roasted vegetables. Substitute with grapeseed oil or vegetable oil (which won’t add as much flavor).
- Maple syrup – use real maple syrup, not pancake maple syrup! You can substitute with runny honey.
- Pecans – substitute with walnuts, or leave out altogether to make a nut free side.
Tips
- Cut the carrots so they are slightly smaller than the parsnips as carrots take slightly longer to cook.
- If the parsnips are large, cut out the woody core.
- Make sure the carrots and parsnips are well spaced out in one layer, not touching each other, otherwise they will steam rather than roast.
- Don’t add the maple syrup too early on as it will burn.
Make ahead/storage
- To make these baked carrots and parsnips ahead of time: roast the vegetables for 30 minutes (without adding the maple syrup) then cool. Store in the fridge for up to 3 days. When ready to serve, roast for 15-20 minutes to heat through, adding the maple syrup and pecan nuts in the last 5 minutes.
Why not try…
These other winter side dishes:
Roasted Parsnips and Carrots with Maple Syrup
Author: Robyn
These roasted parsnips and carrots with crunchy toasted pecans coated in sweet sticky maple syrup make a simple and delicious side that is packed with flavour.
Gluten Free
Equipment
- baking tray lined with baking paper
Ingredients
- 500 g parsnips peeled and quartered
- 500 g carrots peeled and quartered
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 40 g pecans roughly chopped
- 4 tablespoons maple syrup
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 428℉.
- Line a baking tray/ baking sheet with baking paper / baking parchment.
- Peel and cut the parsnips and carrots into quarters (or eighths is they are large), then place them in to a large mixing bowl.
- Drizzle over the olive oil, season with salt and black pepper, and toss to combine, making sure all the parsnips and carrots are coated in the oil. Tip them out on to the lined trays and spread them out into an even layer.
- Place in to the preheated oven and roast for 35 minutes, until tender, turning halfway through.
- Scatter over the pecans and drizzle over the maple syrup. Stir to coat the vegetables in the maple syrup, then return to the oven for another 5 minutes, until the carrots and parsnips are sticky and the pecans are golden.
- Serve straight away.
Notes
TIPS
- Cut the carrots so they are slightly smaller than the parsnips as carrots take slightly longer to cook.
- If the parsnips are large, cut out the woody core.
- Make sure the carrots and parsnips are well spaced out in one layer, not touching each other, otherwise they will steam rather than roast.
- Don’t add the maple syrup too early on as it will burn.
Nutrition
Calories: 331kcalCarbohydrates: 49gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 391mgPotassium: 958mgFiber: 11gSugar: 24gVitamin A: 20889IUVitamin C: 29mgCalcium: 116mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 500 g parsnips peeled and quartered
- 500 g carrots peeled and quartered
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ c pecans roughly chopped
- 4 tablespoons maple syrup
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 428℉.
- Line a baking tray/ baking sheet with baking paper / baking parchment.
- Peel and cut the parsnips and carrots into quarters (or eighths is they are large), then place them in to a large mixing bowl.
- Drizzle over the olive oil, season with salt and black pepper, and toss to combine, making sure all the parsnips and carrots are coated in the oil. Tip them out on to the lined trays and spread them out into an even layer.
- Place in to the preheated oven and roast for 35 minutes, until tender, turning halfway through.
- Scatter over the pecans and drizzle over the maple syrup. Stir to coat the vegetables in the maple syrup, then return to the oven for another 5 minutes, until the carrots and parsnips are sticky and the pecans are golden.
- Serve straight away.
Notes
TIPS
- Cut the carrots so they are slightly smaller than the parsnips as carrots take slightly longer to cook.
- If the parsnips are large, cut out the woody core.
- Make sure the carrots and parsnips are well spaced out in one layer, not touching each other, otherwise they will steam rather than roast.
- Don’t add the maple syrup too early on as it will burn.
Nutrition
Calories: 331kcalCarbohydrates: 49gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 391mgPotassium: 958mgFiber: 11gSugar: 24gVitamin A: 20889IUVitamin C: 29mgCalcium: 116mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 lb parsnips peeled and quartered
- 1 lb carrots peeled and quartered
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ c pecans roughly chopped
- 4 tablespoons maple syrup
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 428℉.
- Line a baking tray/ baking sheet with baking paper / baking parchment.
- Peel and cut the parsnips and carrots into quarters (or eighths is they are large), then place them in to a large mixing bowl.
- Drizzle over the olive oil, season with salt and black pepper, and toss to combine, making sure all the parsnips and carrots are coated in the oil. Tip them out on to the lined trays and spread them out into an even layer.
- Place in to the preheated oven and roast for 35 minutes, until tender, turning halfway through.
- Scatter over the pecans and drizzle over the maple syrup. Stir to coat the vegetables in the maple syrup, then return to the oven for another 5 minutes, until the carrots and parsnips are sticky and the pecans are golden.
- Serve straight away.
Notes
TIPS
- Cut the carrots so they are slightly smaller than the parsnips as carrots take slightly longer to cook.
- If the parsnips are large, cut out the woody core.
- Make sure the carrots and parsnips are well spaced out in one layer, not touching each other, otherwise they will steam rather than roast.
- Don’t add the maple syrup too early on as it will burn.
Nutrition
Calories: 331kcalCarbohydrates: 49gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 391mgPotassium: 958mgFiber: 11gSugar: 24gVitamin A: 20889IUVitamin C: 29mgCalcium: 116mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!