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Roasted carrot sticks on a light wooden board
Glazing, brushed on in layers

Maple-roasted carrots and parsnips

Prep 10 min Cook 35 min Total 45 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Add the maple only at the end; sugar in the pan from the start burns before the vegetables are tender.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat oven to 425°F. Toss vegetables with oil, salt and pepper and spread in a single layer on a sheet pan.

  2. 02

    Roast 25 minutes, flipping once, until browned in spots.

  3. 03

    Whisk maple, butter and pepper flakes; toss with the vegetables and roast 8–10 minutes more until glossy.

  4. 04

    Scatter with parsley and serve.

Notes & swaps

  • Add the maple only at the end; sugar in the pan from the start burns before the vegetables are tender.
  • The photograph is roasted carrots. Parsnips roast on the same pan.

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