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Home » Recipes » Main meals

Maple balsamic roasted carrots and parsnips

November 20, 2018 by Mandy Mazliah 12 Comments

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roasted carrots and parsnips in roasting tin
roasted carrots and parsnips in roasting tin
roasted carrots and parsnips in roasting tin
roasted carrots and parsnips in roasting tin

Baby parsnips and rainbow carrots go perfectly with maple syrup and balsamic vinegar. This roasted carrots and parsnips recipe is a wonderful side dish and a great way to encourage kids to try some new vegetables.

roasted carrots and parsnips in roasting tin

This is a sponsored post with Freshgro.

This week we've loved trying out these lovely baby rainbow Chantenay Carrots and some equally delicious baby Piccolo Parsnips. 

I've combined the two in this simple vegetable side dish. You are going to love this roasted carrots and parsnip dish. The addition of maple syrup and balsamic vinegar makes them taste divine.

This is one of those wonderful side dishes that requires very little preparation and happily cooks away in the oven while you either sit down and have a cup of tea or (more likely) cook the rest of the meal or tackle the washing up.

roasted carrots and parsnips in roasting tin

Why carrots are good for you

My Grandad (who was a greengrocer) always used to say to me that carrots would make my hair curl.

Now I'm not sure that's true as one of my children is carrot-obsessed and has extremely straight hair!

But while they might not make your hair curl carrots are full of fibre, vitamins, minerals and vitamin A and E.

Parsnips are good for you too

Parsnips on the other hand are a good source of vitamin C, folate and fibre and a top source of potassium.

roasted carrots and parsnips in roasting tin

The perfect dish to show off these veggies

When I was planning what to make with my piccolo parsnips and rainbow carrots I wanted to:

  • show off the gorgeous colours of the rainbow carrots
  • cook the rainbow carrots in one dish with the parsnips, AND
  • make a recipe that would be suitable for vegans (so I could eat it too).

I decided to roast my baby carrots and parsnips with a maple and balsamic glaze to add a lovely tangy sweetness. 

More about how these veggies are grown

Chantenay carrots and Piccolo parsnips are both grown by Freshgro, or Fresh Growers Ltd, which is a co-operative formed in June 1998 by 10 farmers.

They pioneered bringing Chantenay carrots back to the UK and now supply 90% of the UK market.

Freshgro have over 20,000 acres of farming land and 2 acres of factory space and they also produce piccolo parsnips, asparagus and other root crops.

Chantenay carrots are grown in Nottinghamshire and (here's a fun fact to share with your kids) are kept warm under straw blankets while still in the ground in the winter!

roasted carrots and parsnips in roasting tin

More carrot recipes for kids

What carrot recipes do your kids love? If you're looking for inspiration try one of these kid friendly carrot recipe ideas.

  • These baby rainbow carrots look really pretty chopped up raw and served with hummus as a snack or in a lunch box.
  • Wholemeal carrot soda bread rolls
  • Healthy carrot muffins
  • Mixed vegetable curry
  • Carrot cake energy balls
  • Carrot hummus
  • Carrot cake oat bars

See my favourite carrot recipes and cooking tips

How to make maple balsamic roasted carrots and parsnips

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

  1. The beauty of baby root vegetables is that they don't really need to be peeled.
  2. Once you've washed them you just need to put them in a roasting tin. I cut the parsnips in half but the carrots can be cooked whole.
  3. Because the parsnips are so young they don't need to be cored. I also don't peel them - but you can if you prefer.
  4. Then it's just a case of mixing together a glaze of olive oil, balsamic vinegar and maple syrup, drizzling it over your vegetables and sticking in the oven. 

If you've made this recipe please a leave a star rating and comment below. Thank you

Please do not reproduce this recipe without permission.

roasted carrots and parsnips in roasting tin

Maple balsamic roasted baby rainbow carrots and parsnips

Mandy Mazliah
Baby parsnips and rainbow carrots go perfectly with maple syrup and balsamic vinegar. This roasted carrots and parsnips recipe is a wonderful side dish and a great way to encourage kids to try some new vegetables.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Side Dish
Cuisine British
Servings 6 people
Calories 145 kcal

Ingredients
 
 

  • 500 g baby rainbow carrots
  • 500 g baby parsnips
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • sea salt optional

Instructions
 

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Wash the carrots and parsnips. Baby carrots and parsnips don’t really need to be peeled but you can if you prefer.
  • Cut the parsnips in half and place them in a roasting tin. Add the baby carrots.
  • Mix the olive oil, maple syrup and balsamic vinegar together and drizzle over the vegetables.
  • Place in the centre of the oven and roast for 60 minutes, stirring after 20 and 40 minutes until soft.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 145kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 74mgPotassium: 521mgFiber: 7gSugar: 10gVitamin A: 11492IUVitamin C: 16mgCalcium: 61mgIron: 1mg
Keyword roasted carrots and parsnips
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roasted carrots and parsnips in roasting tin

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This post may contain affiliate links. See my full disclosure for more information.

Disclaimer: This is a sponsored post with Freshgro. All opinions are honest and my own.

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Reader Interactions

Comments

  1. Cat | Curly's Cooking

    November 22, 2018 at 9:35 pm

    5 stars
    I love rainbow carrots and keep requesting them in my organic veg box each week! I didn't know you could get baby rainbow carrots though so that's something to look out for. I love the sound of this recipe and know my husband would too!

    Reply
    • Mandy Mazliah

      November 22, 2018 at 10:28 pm

      Thanks Cat! The baby rainbow carrots are really lovely - you should definitely look out for some.

      Reply
  2. Lucy Parissi

    November 22, 2018 at 6:46 pm

    5 stars
    This is such a great side dish - and a kid pleasing one at that! I love root veggies with cooked this way.

    Reply
    • Mandy Mazliah

      November 22, 2018 at 10:28 pm

      It's such an easy way to make them delicious!

      Reply
  3. kellie@foodtoglow

    November 22, 2018 at 5:48 pm

    5 stars
    How lucky of you to have a grandfather that was a greengrocer. Perhaps you inherited your love of vegetables from him? This is the perfect side to have throughout autumn and winter, sprucing up anything with which it is accompanied. Delish!

    Reply
    • Mandy Mazliah

      November 22, 2018 at 10:28 pm

      Yes I probably did. He certainly wouldn't have thought much of my fruit and veg hating eldest!!

      Reply
  4. Jacqueline Meldrum

    November 22, 2018 at 5:34 pm

    5 stars
    I love roast veggies and balsamic works so well with them. I do some with balsamic and some with herbs, the parsnips I always give a sweet coating. Sharing now!

    Reply
    • Mandy Mazliah

      November 22, 2018 at 10:29 pm

      Thanks so much for sharing - really appreciate that!

      Reply
  5. Julia Frey

    November 21, 2018 at 4:37 pm

    5 stars
    I've roasted these carrots as well and they are always a huge hit as they are so pretty and so delicious! Love the addition of parsnips here!

    Reply
    • Mandy Mazliah

      November 22, 2018 at 10:29 pm

      Thanks Julia - the parsnips go perfectly with the carrots!

      Reply
  6. anna

    November 20, 2018 at 9:40 pm

    5 stars
    I love roasted root vegetables, so delicious! I was planning to make something similar for Christmas Eve 🙂

    Reply
    • Mandy Mazliah

      November 20, 2018 at 10:20 pm

      Thanks Anna - that sounds like a great idea for a Christmas eve recipe!

      Reply
5 from 7 votes (1 rating without comment)

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