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The ULTIMATE Gluten-free Christmas Guide for 2020

Sticky Maple and Orange Roasted Parsnips and Carrots Recipe

My sticky maple and orange roasted parsnips and carrots recipe is the perfect side with your Christmas roast dinner! It's dairy free, vegan and low FODMAP.
Keyword carrots, parsnips, roasted carrots, roasted parsnips
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 157kcal
Author Becky Excell


  • 4 medium-sized carrots
  • 4 medium-sized parsnips
  • olive oil
  • 3 tbsp maple syrup
  • 1 tsp wholegrain mustard
  • 1 tbsp orange juice


  • 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.


Serving: 1g | Calories: 157kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 52mg | Fiber: 5g | Sugar: 16g