My sticky maple and orange roasted parsnips and carrots recipe is here! It’s my fave way to serve up roasted veg and trust me, you NEED it on your Christmas roast dinner plate.
Oh and of course, it’s naturally gluten free, dairy free, vegan and low FODMAP too – it’s not very often that all those boxes get ticked! So hopefully everyone can enjoy my sticky maple and orange roasted parsnips and carrots recipe this Christmas…
Ok, I will agree that plain ol’ roasted carrots and parsnips are AMAZING as they are. That crispy exterior with a little subtle sweetness makes me wonder why I don’t have them all year round!
But what if you could make them even better? How about making them even more crispy? And what about a sweet and sticky finish? Yes please!
Honestly, it takes these from being ‘roasted veg’ to a proper side to be celebrated! I think I’m now totally addicted to these ?
And the best part is that it’s not really a whole lot more effort, it just involves drizzling your glaze over the carrots/parsnips 10 mins before they’re done. Then, simply pop them back in the oven to finish.
Here’s a few tips to ensure you make the perfect sticky roasted parsnips and carrots every time. Not that it’s super-complicated in the first place!
But this should just make it even easier.
Top Tips for my Sticky Roasted Parsnips and Carrots Recipe
- If you want your roasted parsnips and carrots to come out super crispy, make sure the oil is nice and hot before you place them onto the baking tray. But of course, be careful you don’t splash the hot oil over yourself when you place them on!!
- Make sure you keep an eye on them around 10-15 minutes before you put the glaze on. If they’ve started to brown a decent amount already, then you might want to put the glaze on early so they don’t overcook and burn.
- Cutting them into nice, even shapes (so that they’re all a similar size) will ensure that they all cook at the same rate. That means no overdone, burnt bits whilst others are still uncooked in the middle.
- Lastly, don’t go overboard with the oil – you don’t want them to be swimming in oil. Not only is this a little greasy, but it’ll dilute the glaze too. Just ensure that there’s enough oil to almost cover the entire baking tray with a very thin layer of oil.
This year, I’ve tried to dedicate a few blog posts to all the key components of my ULTIMATE Christmas roast.
You’re currently reading my sticky roasted parsnips and carrots recipe, so why not give these a go while you’re here too? ??
My best gluten free/low FODMAP Christmas roast dinner recipes:
- My BEST EVER super crispy roast potatoes
- Gluten free Yorkshire pudding recipe that rises like crazy
- My low FODMAP gravy recipe without any meat drippings
- My roasted Brussels sprouts with bacon recipe
- My low FODMAP sage and chive stuffing balls recipe (vegan/dairy free too)
I’ve still got a couple of Christmas posts to go up, so keep checking back here on the blog for the links.
Ok, so here’s all the ingredients you need for my sticky roasted parsnips and carrots recipe.
(yep, you only need 3 ingredients and some oil!)
Ingredients for my sticky roasted parsnips and carrots recipe
- 4 medium-sized carrots
- 4 medium-sized parsnips
- olive oil
- 3 tbsp maple syrup
- 1 tsp wholegrain mustard
- 1 tbsp orange juice
Ok, so here’s my sticky roasted parsnips and carrots recipe… don’t forget you can print it by hitting the ‘print’ button below on the recipe card.
Sticky Maple and Orange Roasted Parsnips and Carrots Recipe
Ingredients
- 4 medium-sized carrots
- 4 medium-sized parsnips
- olive oil
- 3 tbsp maple syrup
- 1 tsp wholegrain mustard
- 1 tbsp orange juice
Instructions
- Preheat your oven to 200C Fan / 220C. Place a large baking tray into the oven with a drizzle of oil on it. Allow this to heat up.
- Prepare your carrots and parsnips. You can peel them if you like but you don't need to if you wash them thoroughly.
- Ensure all your carrots and parsnips are about equal in size so they cook evenly. Cut them into even pieces.
- Place your veg in your preheated oven on your preheated oiled tray for 20-25 minutes. Make sure they are in a single layer. They should sizzle as they hit the oil.
- Whilst they are in the oven, mix together your glaze. Add maple syrup, orange juice and wholegrain mustard to a jug and mix together.
- Remove from the oven and drizzle the carrots and parsnips with your maple/mustard mixture. Place back in the oven for a further 10 minutes to allow the veg to finish cooking and for some caramelisation to take place.
- Remove from the oven and serve up.
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
