Maple Butter Carrots and Parsnips Recipe
Tender carrots and parsnips roasted in a maple butter glaze with balsamic and rosemary, creating a sweet and savory side dish.
4 Servings
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
This recipe is naturally gluten-free when prepared as written. To ensure safety, verify that the balsamic vinegar and butter used are labeled gluten-free, as some brands may contain additives.