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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
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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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