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.
Rainbow carrots are so pretty
Little S, 3, absolutely loves carrots. In fact if his big brother loved veggies as much as this little one does then Sneaky Veg wouldn't even exist! When he was smaller he couldn't manage raw carrots as his teeth weren't strong enough but now he loves them and eats both raw and cooked carrots first if they're part of his meal.
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. I think we can safely say that that isn't the case if you look at Little S's hair in the photo below. Not a curl in sight!
While they might not make your hair curl carrots are full of fibre, vitamins, minerals and vitamin A and E.
Parsnips on the other hand are a good source of vitamin C, folate and fibre and a top source of potassium.
Little S had never tried rainbow carrots before and he was very excited by the fact that they weren't orange. In fact when I asked him to hold the bowl for a photo he couldn't resist and tucked straight into one of the purple ones. Closely followed by three of the orange ones!
My older kids are much less keen on carrots however so I wanted to find a recipe that would:
- show off the gorgeous colours of these rainbow carrots
- could be cooked easily in one dish with the parsnips, AND
- 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.
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!
Other 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
Did you know that I also have a vegan food blog, Cook Veggielicious?
Pin balsamic roasted carrots and parsnips for later
How to make maple balsamic roasted carrots and parsnips
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. 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.
Maple balsamic roasted baby rainbow carrots and parsnips
- 500 g baby rainbow carrots
- 500 g baby parsnips
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp 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.
Disclaimer: This is a sponsored post with Freshgro. All opinions are honest and my own.