Carrots, parsnips, maple syrup, butter, balsamic vinegar, and rosemary caramelized to perfection in this Maple Butter Carrots and Parsnips Recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be real with you—parsnips weren’t exactly love at first bite for me. Growing up, carrots were the star of the dinner table. They showed up everywhere, from lunchboxes (baby carrots + ranch dip, anyone?) to the obligatory side dish at every Sunday roast. Parsnips though? They were like that vegetable you’d see at the grocery store, give a polite nod to, and walk right past.
That all changed one holiday season. I’d already maxed out the usual suspects—mashed potatoes, green beans, stuffing. But the table still felt like it needed one more side, something a little different. I grabbed a couple of parsnips on a whim (they were on sale, and I hate wasting coupons), and I thought, why not toss them in with the carrots? So I did. And then I hit them with maple syrup, melted butter, balsamic vinegar, and rosemary. Let me tell you, when the oven door cracked open 20 minutes later and the smell of caramelized maple butter carrots and parsnips hit me, I knew I’d been sleeping on them for way too long. Even my husband, who usually pretends not to notice vegetables, was hanging out by the oven like a hungry dog waiting for scraps.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Maple Butter Carrots and Parsnips Recipe?
The magic of this Maple Butter Carrots and Parsnips Recipe is in the balance. It’s sweet but not cloying, thanks to the tang of balsamic. The rosemary makes it feel earthy and just fancy enough that you could pass it off as something from a restaurant. And the butter? Well, butter makes everything taste like a hug, so of course it belongs here.
It’s also one of those recipes that tricks people into thinking you spent way more effort than you did. Chop, toss, roast. Done. But when you set it down at the table—glistening vegetables with caramelized edges—it looks like you’ve gone all out. I’ve even brought it to potlucks, and people asked if it was catered. Do you agree there’s something deeply satisfying about pulling that off?
Ingredient Notes:
Every part of this dish pulls its weight. Here’s how:
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Maple Syrup: Please, if you can, use the real deal. Pancake syrup won’t give you that deep caramel note.
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Unsalted Butter: Melted so it clings to the veggies. Rich, silky, and exactly what parsnips need to shine.
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Olive Oil: Keeps things roasting instead of burning, and balances the butter so it doesn’t get too heavy.
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Balsamic Vinegar: The unsung hero—it sneaks in just enough tang to keep things interesting.
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Salt & Black Pepper: Never optional. Even sweet dishes need a little bite.
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Fresh Rosemary: Piney, fragrant, and honestly the reason your kitchen smells like a holiday commercial while this roasts.
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Carrots & Parsnips: The stars. Peel them, chop into similar sizes, and watch them caramelize beautifully together.
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Rosemary Sprigs (optional garnish): Totally unnecessary but makes you look like you’ve got your life together.
How To Make Maple Butter Carrots and Parsnips?
Step 1: Oven on, veggies ready
Preheat to 400°F. Peel and chop the carrots and parsnips into 2–3 inch chunks. Don’t stress about perfect knife skills here—it’s rustic food, not a cooking competition.
Step 2: Whip up the glaze
In a bowl, stir together maple syrup, melted butter, olive oil, balsamic vinegar, salt, pepper, and chopped rosemary. Give it a taste—if you find yourself licking the spoon, you’re on the right track.
Step 3: Coat generously
Dump the veggies into a large bowl, pour over the glaze, and toss until they’re glossy. Every piece should look like it’s been dressed up for a night out.
Step 4: Roast to perfection
Spread the carrots and parsnips on a parchment-lined sheet pan. Don’t crowd them too much—they need space to crisp. Pour any leftover glaze on top. Roast for about 20 minutes, until they’re caramelized and sticky, with crisp edges.
Step 5: Garnish & serve
Transfer to a serving dish, add a rosemary sprig or two, and try not to eat half of them before they make it to the table.
Storage Options:
If by some miracle you’ve got leftovers, stash them in an airtight container in the fridge for up to 3 days. To reheat, I like tossing them back into a hot oven for a few minutes—it brings back the crisp edges the microwave can’t. You can freeze them, but honestly? This Maple Butter Carrots and Parsnips Recipe is so quick and easy to make fresh, I rarely bother.
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Variations and Substitutions:
This recipe plays nice with changes, so here’s where you can get creative:
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Swap rosemary for thyme, or even sage if you want something cozier.
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Add a pinch of smoked paprika for a little depth, or cayenne if you like heat.
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Don’t like parsnips? Sub in sweet potatoes or butternut squash.
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Want to go vegan? Use plant-based butter—it works beautifully.
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Sprinkle toasted nuts like pecans or walnuts on top for crunch.
What to Serve with Maple Butter Carrots and Parsnips?
These maple butter carrots and parsnips don’t need much, but they shine alongside:
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Roast chicken or turkey (classic holiday vibes).
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Glazed ham—the sweet flavors play together so well.
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Grain bowls with quinoa or farro for a hearty vegetarian meal.
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Pan-seared salmon or baked cod—the maple balances out the richness.
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Even with a simple steak or grilled sausage on a weeknight.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Chop the veggies and prep the glaze earlier in the day. Toss and roast when you’re ready.
Do I have to peel the carrots and parsnips?
I usually do, but if they’re fresh and scrubbed clean, you can skip it. The skins soften nicely.
Can I use dried rosemary instead of fresh?
You can. Use about 1 teaspoon dried instead of 2 tablespoons fresh. The flavor’s more concentrated, so scale back.
And there you go—sticky, sweet, caramelized veggies that somehow make parsnips the star of the plate. This Maple Butter Carrots and Parsnips Recipe is now a regular on my table, and honestly, I don’t know why I waited so long to give parsnips a chance. Can’t wait to hear if your crew goes for seconds, too.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Maple Butter Carrots and Parsnips Recipe
Ingredients
- 1/2 cup pure maple syrup
- 2 tbsp unsalted butter melted
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp fresh rosemary finely chopped
- 2 large parsnips peeled and cut into 2–3 inch pieces
- 2 large carrots peeled and cut into 2–3 inch pieces
- Additional kosher salt and black pepper to taste
- Fresh rosemary sprigs for garnish
Instructions
Preheat the oven:
- Set the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the vegetables:
- Peel the carrots and parsnips, then cut them into lengths of approximately 2–3 inches. Place them into a large mixing bowl.
Make the glaze:
- In a medium bowl, combine the maple syrup, melted butter, olive oil, balsamic vinegar, kosher salt, ground black pepper, and chopped rosemary. Stir until the mixture is fully blended.
Coat the vegetables:
- Pour the glaze over the carrots and parsnips. Using a spatula, mix until all the vegetables are evenly coated.
Arrange for roasting:
- Spread the coated vegetables in a single layer on the prepared baking sheet. Pour any remaining glaze over the top.
Roast:
- Place the baking sheet in the oven and roast for approximately 20 minutes, or until the vegetables are tender, slightly crisp at the edges, and the glaze has caramelized.
Serve:
- Transfer the roasted carrots and parsnips to a serving bowl. Garnish with fresh rosemary sprigs before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
