Whether it’s for the Sunday roast, for festive feasting or just as a tasty addition to the middle of the week these Roasted Carrots and Parsnips with a Soy and Maple glaze are absolutely brilliant.
We do love a simple traybake and we adore roasted vegetables, so these roasted carrots & parsnips with soy and maple glaze give a tasty little twist to a traditional dish that we’ve all made over and over and turn them into something deliciously different.
This simple recipe transforms roasted carrots and parsnips by adding a gorgeous glaze made with a blend of soy, maple, and a touch of fresh ginger. This brings a hint of warmth from the ginger and elevates the sweetness of the vegetables. The ultimate sweet and salty flavours. Roasting the carrots and parsnips creates a lightly sticky glaze – we’d quite happily just eat a tray of them.
How to prepare the roasted carrots and parsnips with a soy and maple glaze
The preparation of this dish is really very simple. The key steps are to slice the carrots and parsnips into roughly the same size (10 cm / 3 ½ inch pieces) this just ensures even cooking. Also quickly par-boiling the parsnips means they all cook to perfection. Make sure the carrots and parsnips are evenly coated in oil to prevent them from sticking to the pan and to crisp a little when cooking.
The soy and maple glaze
We love it when a few simple store cupboard ingredients can add such flavour to a dish. In this recipe, we use a mix of soy sauce (or tamari if gluten-free), grade A maple syrup, grated garlic, fresh ginger, and orange zest. Simply whisk together then pour over the carrots and parsnips to roast. The result is sweet, salty, with a slight zing from the ginger and a subtle orange flavour.
Flavour Variations
If you would like a spicy kick to your roasted carrots and parsnips, then add ½ teaspoon of chilli flakes to the glaze.
You could also sprinkle over some sesame seeds at the end of cooking.
How to serve
We have to confess to eating these straight from the roasting tray – they were so good. But they are best served straight from the oven and enjoyed hot with your Sunday roast, festive meal or just as an alternative vegetable side dish with your mid-week meal.
If you do have any left-over, we can recommend them on toasted sourdough spread with hummus or pesto. A perfect quick lunch – this is seriously good
Whether it’s for the Sunday roast, for festive feasting or just as a tasty addition to the middle of the week these Roasted Carrots and Parsnips with a Soy and Maple glaze are absolutely brilliant.
Ingredients
Scale
3 medium parsnips
8 medium carrots
2 large cloves garlic, grated
20g fresh ginger, grated
3 tbsp grade A maple syrup
4 tbsp soy sauce or tamari
Zest ½ orange or 1 clementine
4–5 tbsp extra virgin olive oil
Pinch of salt
Few twists of black pepper
Instructions
Preheat the oven to 200°C Fan/220°C.
Peel the parsnips and slice them into 10cm/3 ½ inch pieces then parboil them for 4 minutes in a large pan of boiling salted water. Drain and set to one side.
Peel the carrots and slice them a similar length to the parsnips.
Oil the base of a large roasting tin and spread out the parsnips and carrots. Liberally drizzle with oil and grind over salt and pepper. Place in the oven for 20 minutes, then remove and give the vegetables a shake in the pan to help stop them from sticking.
Meanwhile, make the glaze. In a bowl grate the ginger (we use a zester), garlic and orange zest. Pour over the maple syrup and soy sauce and whisk together. Set to one side while the vegetables roast.
Remove the tray from the oven and pour over the soy and maple glaze. Stir the glaze through the carrots and parsnips so they are all nicely coated. Return the vegetables to the oven and roast for a further 15 minutes. Then remove from the oven and give them a careful shake in the pan (or move them around a little with a fork). Return to the oven for a further 15 minutes
Serve immediately.
Notes
If there are any leftovers – store them in an airtight container in the fridge. To reheat simply return to an oven proof dish and heat in the oven to 200°C Fan/220°C for 15 minutes.
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