maple balsamic roasted carrots and parsnips recipe by Sneaky Veg

Maple balsamic roasted baby rainbow carrots and parsnips

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.

Course Side Dish
Cuisine British
Keyword roasted carrots and parsnips
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Author Mandy Mazliah


  • 500 g baby rainbow carrots
  • 500 g baby parsnips
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • sea salt optional
Metric - US Customary


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