Christmas Sides & Snacks

Maple Glazed Carrots and Parsnips

Name: Maple Glazed Carrots and Parsnips
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 500 g Carrot (peeled and cut into bite-size pieces); 500 g Parsnip (peeled and cut into bite-size pieces); 2 tbsp Olive Oil; 3 tbsp Maple Syrup; Fresh Parsley (chopped, for garnish); to taste Salt; to taste Black Pepper

Sweet maple-glazed roasted carrots and parsnips with a golden caramelised finish. This simple side dish pairs perfectly with roast dinners and brings natural sweetness to any meal.

By Ricky Robinson • Updated December 23, 2025

Maple glazed carrots and parsnips are one of those side dishes that just work for the festive season. The natural sweetness of the root vegetables is brought out by roasting, and the maple syrup adds a glossy caramelised coating that makes them irresistible. It's a straightforward recipe with minimal ingredients, but the results are impressive enough for Christmas dinner or any special festive meal.

The maple syrup caramelises during roasting, creating a glossy golden coating that brings out the natural sweetness of the vegetables without overwhelming them.

The key is cutting the vegetables into even-sized pieces so they roast uniformly. You want them tender on the inside with slightly crisp edges where the maple glaze has caught and caramelised. Stirring every 10-15 minutes ensures they cook evenly and prevents any burning. The whole process takes about 45 minutes from start to finish, which fits nicely alongside your Christmas turkey or festive roast.

Maple Glazed Carrots and Parsnips recipe image

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What makes this side dish particularly good for Christmas is how versatile it is. The sweetness of the maple syrup balances beautifully with savoury roast meats like turkey, ham, or beef, and it works just as well alongside vegetarian mains for your festive spread. The parsley at the end adds a fresh note that cuts through the richness and brings a bit of colour to the plate.

This recipe serves 6-8 people, making it ideal for Christmas Day gatherings or Boxing Day feasts when you've got a crowd to feed. The vegetables hold their shape well, so they look good on the plate rather than turning to mush. If you're preparing your roast dinner, you can have these in the oven at the same time as your main, though you might need to adjust the temperature slightly depending on what else you're cooking. They're best served straight from the oven while still hot and glossy.