Maple Butter Carrots and Parsnips Recipe

This is a cozy, slightly sweet roasted vegetable side—carrots and parsnips caramelized in butter and maple syrup until they’re sticky, shiny, and impossibly tender on the inside with a little crisp at the edges. It’s not fancy; it’s the kind of dish that makes people fight over the pan and ask for seconds. Try it because it’s quick, forgiving, and somehow manages to taste like autumn even in the middle of January.

My husband will eat these straight out of the oven, fork in one hand, a napkin in the other, blowing on hot gooey maple-butter like it’s a contest. Our kid calls them “candied sticks” and insists they belong at every holiday, dinner, and sometimes breakfast. This recipe became our go-to when I needed something that felt special but didn’t require babysitting multiple pots—win for the tired cook and the family on standby.

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Crispy Parmesan Potatoes Recipe

SIDE DISHES

Easy Roasted Cauliflower Recipes

SIDE DISHES

Muffin Tin Potatoes: Easy and Delicious

SIDE DISHES

Easy German Red Cabbage Recipe

I burned the first batch once—classic me, getting distracted by a podcast—and learned that lower oven temps and a quick stir halfway through saves the edges from turning into charcoal. I also once swapped butter for olive oil in a pinch and while it wasn’t the same, it was still very good (and somehow more grown-up). Don’t skip the toss with salt at the end; it brightens the whole thing like magic. I usually roast them cut-side down for better caramelization, and the sound when you stir the pan is suspiciously satisfying.

Shopping Tips

– Vegetables: Choose firm, unblemished carrots and parsnips; avoid limp or cracked roots for the best texture and sweetness.
– Fats & Oils: Use unsalted butter if you can so you control the salt—clarified butter or a mix of butter and oil helps prevent burning.
– Sweeteners: Pure maple syrup is worth it here for flavor; grade A or darker will give you deeper caramel notes.
– Spices: Freshly ground black pepper and a pinch of flaky sea salt finish this off better than pre-ground blends—grab small containers if you rarely use spices.
– Fresh Herbs: Parsley or thyme are lovely at the end; grab a small bunch and use the leaves for brightness.

Prep Ahead Ideas

– Peel and chop the carrots and parsnips a day ahead and store them submerged in cold water in the fridge to keep them from browning.
– Mix the maple-butter glaze in a jar and refrigerate; bring to room temp before using so the butter isn’t rock solid.
– Keep a rimmed sheet pan ready and line it with foil for easy transfer and cleanup—makes weeknights feel less chaotic.
– Store prepped roots in an airtight container up to 24 hours; drain and pat dry before roasting for better caramelization.

✔Time-Saving Tricks

– Cut the veggies into similar sizes so everything finishes at the same time; smaller pieces = faster roast.
– Use a hot oven and a preheated sheet pan to jump-start browning—this shaves minutes off roast time.
– If you’re really late, toss frozen, thawed carrots into the pan and roast; they’ll never mimic fresh but they’ll still be tasty.
– Make extra glaze and reheat it gently to drizzle over leftovers—instant flair.

✔Common Mistakes

– Putting wet veggies on the pan: they steam instead of roast, so pat dry for crispy edges.
– Using high heat and walking away: maple syrup can burn fast; keep an eye and stir once or twice.
– Not seasoning at the end: a little flaky salt after roasting lifts all the flavors—don’t skip it.
– I once oversalted then fixed it with a squeeze of lemon and extra maple; acidity can rescue an over-salted pan.

What to Serve It With

– Roast chicken or a herby pork loin, for an easy weeknight pairing.
– A simple green salad with vinaigrette to cut the sweetness.
– Mashed potatoes or creamy polenta for a cozy, carb-forward plate.
– Crusty bread to mop up the maple-butter glaze.

✔Tips & Mistakes

– Use a heavy sheet pan so heat distributes evenly and you get a good sear.
– Don’t overcrowd the pan—give the veggies space or they’ll steam.
– Add fresh herbs right at the end to preserve their brightness.
– If the glaze gets too dark, pull the pan, transfer veggies to a clean sheet, and brush with a little extra maple-butter.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat on a sheet pan in a hot oven to revive the edges, or gently in a skillet with a dab of butter. Cold is not a crime—these are decent straight from the fridge on toast for a weird but totally acceptable breakfast.

✔Variations and Substitutions

– Honey instead of maple: works in a pinch but will taste brighter and less earthy.
– Olive oil swap: ok if you avoid dairy, but you’ll miss the richness butter gives.
– Add spices like smoked paprika or cinnamon for warmth; a splash of balsamic vinegar at the end gives a nice tang.
– Swap parsnips for sweet potatoes or turnips if you want a different texture.

Frequently Asked Questions

Maple Butter Carrots and Parsnips Recipe

Tender roasted carrots and parsnips tossed in a glossy maple-butter glaze with thyme. A cozy, sweet-savory side.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb carrots peeled and cut into 1/2-inch sticks
• ▢ 1 lb parsnips peeled and cut into 1/2-inch sticks
• ▢ 1.5 tbsp olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 3.5 tbsp pure maple syrup
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp fresh thyme leaves chopped
• ▢ 0.125 tsp ground cinnamon optional
• ▢ 1 tsp apple cider vinegar to balance sweetness
• ▢ 2 tbsp fresh parsley chopped, for serving

Instructions

Preparation Steps

• Heat oven to 425°F and line a rimmed baking sheet.
• Prep carrots and parsnips into even 1/2-inch sticks for uniform cooking.
• Toss vegetables with olive oil, salt, and pepper on the sheet.
• Roast for 20 minutes, then flip and roast 10–15 minutes until tender and browned.
• Melt butter in a small saucepan. Stir in maple syrup, thyme, and cinnamon.
• Simmer glaze 2–3 minutes, stirring, until glossy and slightly thickened.
• Transfer hot vegetables to a bowl. Pour over glaze and add vinegar.
• Toss to coat, then return to the sheet for 3–5 minutes to set the shine.
• Finish with parsley. Taste and adjust salt and pepper before serving.

Notes

Try swapping thyme with chopped rosemary or add a pinch of smoked paprika for a savory edge. Leftovers keep well in the fridge for up to 4 days; rewarm in a skillet over medium heat to revive the glaze.

This recipe is an original creation inspired by classic Maple Butter Carrots and Parsnips Recipe flavors. All ingredient ratios and instructions are independently developed.