Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) carrots, peeled and cut into 3-inch batons
- 1 lb (450 g) parsnips, peeled and cut into 3-inch batons
- 2 tbsp (30 ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper, plus more to finish
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (45 ml) pure maple syrup
- 1 1/2 tbsp (22 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
Do This
- 1) Heat oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
- 2) Toss carrots and parsnips with olive oil, salt, and pepper on the pan.
- 3) Roast 20 minutes, flip, then roast 10 minutes more (starting to caramelize).
- 4) Make glaze: melt butter, stir in maple syrup, Dijon, vinegar, garlic, and pepper.
- 5) Toss hot vegetables with glaze right on the pan; spread back into a single layer.
- 6) Roast 5 minutes more until glossy and sticky at the edges.
- 7) Finish with extra cracked pepper and fresh herbs; serve warm.
Why You’ll Love This Recipe
- Big flavor, simple technique: roast until caramelized, then glaze for a shiny, sweet-tangy finish.
- Perfect balance: maple syrup brings warmth and sweetness; Dijon adds zip; vinegar keeps it bright.
- Weeknight-friendly: one pan, straightforward prep, and a reliable timeline.
- Holiday-worthy: looks elegant on a platter, but uses everyday ingredients.
Grocery List
- Produce: carrots, parsnips, garlic, fresh parsley, fresh thyme
- Dairy: unsalted butter
- Pantry: olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, kosher salt, whole black peppercorns (or coarse black pepper)
Full Ingredients
Vegetables
- 1 lb (450 g) carrots (about 6 to 7 medium), peeled
- 1 lb (450 g) parsnips (about 4 to 6 medium), peeled
For Roasting
- 2 tbsp (30 ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Maple-Mustard Glaze
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (45 ml) pure maple syrup
- 1 1/2 tbsp (22 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
To Finish
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves
- Additional freshly cracked black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or foil). Parchment helps prevent sticking and makes cleanup easier, especially once the glaze goes on.
Step 2: Cut the vegetables for even roasting
Cut the carrots and parsnips into 3-inch lengths, then slice thicker pieces lengthwise so everything is roughly the same thickness (aim for about 1/2-inch thick batons). Even size is the key to getting both vegetables tender and caramelized at the same time.
Step 3: Season and arrange in a single layer
Add the carrots and parsnips to the prepared sheet pan. Drizzle with 2 tbsp (30 ml) olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp cracked black pepper. Toss directly on the pan until evenly coated, then spread into a single layer with some breathing room between pieces. Crowding causes steaming instead of roasting.
Step 4: Roast until tender and caramelized
Roast for 20 minutes. Remove the pan and flip or stir the vegetables (a metal spatula works well). Return to the oven and roast for 10 minutes more, or until the edges are browned and the centers are tender when pierced with a fork.
Step 5: Make the maple-mustard glaze
While the vegetables roast, make the glaze. In a small saucepan over low heat, melt 2 tbsp (28 g) butter. Whisk in 3 tbsp (45 ml) maple syrup, 1 1/2 tbsp (22 ml) Dijon mustard, 1 tbsp (15 ml) apple cider vinegar, 1/2 tsp grated garlic, 1/4 tsp kosher salt, and 1/4 tsp cracked black pepper.
Warm just until smooth and unified (about 1 minute), then take off the heat. You’re not reducing it; you’re simply blending it so it coats evenly.
Step 6: Glaze and finish roasting for a glossy, sticky coat
Take the pan out of the oven. Drizzle the glaze over the hot vegetables and toss gently on the sheet pan until everything looks shiny and evenly coated. Spread back into a single layer.
Return to the oven for 5 minutes, just long enough for the glaze to cling, turn glossy, and lightly caramelize at the edges. Watch closely in the last few minutes; maple can darken quickly.
Step 7: Add herbs and serve
Remove from the oven and let the vegetables rest on the pan for 2 minutes (this helps the glaze set). Transfer to a serving platter, scraping any sticky glaze from the parchment back over the top.
Finish with 1 tbsp chopped parsley, 1 tsp thyme leaves, and a final shower of freshly cracked black pepper. Serve warm.
Pro Tips
- Cut to match thickness, not length: If a parsnip is thicker than a carrot, split it lengthwise so both roast at the same rate.
- Don’t crowd the pan: If your vegetables look packed, use two sheet pans. Better airflow equals better browning.
- Glaze near the end: Adding maple early can lead to scorching before the vegetables are tender.
- Flip at the 20-minute mark: This gives you caramelization on multiple sides without overcooking.
- Adjust tang to taste: Prefer it brighter? Add an extra 1 tsp (5 ml) vinegar to the glaze after warming.
Variations
- Spicy maple-mustard: Add 1/8 tsp cayenne or 1 tsp chili crisp to the glaze.
- Orange-herb: Replace 1/2 tbsp (7 ml) of the vinegar with 1/2 tbsp (7 ml) orange juice and add 1 tsp finely grated orange zest at the end.
- Extra mustardy: Increase Dijon to 2 tbsp (30 ml) for a sharper, more savory glaze.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes until hot, or warm in a skillet over medium heat with a splash of water to loosen the glaze. For make-ahead prep, peel and cut the carrots and parsnips up to 24 hours in advance; store submerged in cold water in the fridge, then drain and dry very well before roasting. You can also whisk the glaze ingredients (except butter) ahead; melt the butter and warm everything together right before glazing.
Nutrition (per serving)
Approximate per serving (1/6 of recipe): 170 calories, 7 g fat, 26 g carbs, 5 g fiber, 11 g sugars, 2 g protein, 290 mg sodium.
