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.
This is a sponsored post with Freshgro.
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.
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.
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!
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.
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.
- The beauty of baby root vegetables is that they don't really need to be peeled.
- 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.
- 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.
- 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.
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Maple balsamic roasted baby rainbow carrots and parsnips
- 500 g baby rainbow carrots
- 500 g baby parsnips
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- sea salt optional
- 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.
Pin balsamic roasted carrots and parsnips for later
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Disclaimer: This is a sponsored post with Freshgro. All opinions are honest and my own.