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Roasted Parsnips and Carrots

The flavors of Roasted Parsnips & Carrots are great by themselves but add a dash of cardamom, and a drizzle of pure maple syrup and you now have a side dish that is a worthy companion to anything (and everything) else on the dinner plate.
 
Roasted Parsnips & Carrots with Cardamom & Maple Syrup - kudoskitchenbyrenee.com

Roasted Parsnips & Carrots with Cardamom and Maple Syrup are a glorious mix of yellow parsnips and vibrant orange carrots which are oven-roasted to a tender-crisp, and then drizzled with pure maple syrup and sprinkled with spicy and sweet cardamom to finish.

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Roasted Parsnips & Carrots with Cardamom and Maple Syrup is available near the end of this post. 

The flavors of Roasted Parsnips & Carrots are great by themselves but add a dash of cardamom, and a drizzle of pure maple syrup and you now have a side dish that is a worthy companion for anything (and everything) else vying for attention on the dinner plate. - kudoskitchenbyrenee.com

Unprocessed foods. What does that term mean exactly?

  • Well, in a nutshell, it means nothing that comes in a box, can or package that sits on the grocery store shelf for an extended period of time.
  • Unprocessed means nothing has been packaged by manufacturers with all manner of shelf stabilizers, additives, colors, and/or fragrances added to the product.
  • Figure it this way; if you’ve seen it on a TV commercial, odds are, it’s NOT unprocessed, and it’s NOT something you or your family should be eating in your diet on a regular basis.

Unprocessed foods are foods the way Mother Nature intended us to eat them. Pure, straight from the earth’s goodness with all their natural colors and flavors inherently provided by the sun, soil and rain.

The ingredient list:

  • Parsnips
  • Carrots
  • Olive Oil
  • Butter
  • Ground Cardamom
  • Pure Maple Syrup
  • Salt & Pepper

How to make roasted parsnips and carrots:

  • Peel the parsnips and carrots. Cut the peeled vegetables into 2″ – 2½” batons. Place the parsnips and carrots in a large bowl and toss them with olive oil and butter.
  • Layer the prepared vegetables onto a prepared baking sheet that has been sprayed with cooking spray, and drizzle them with pure maple syrup. Sprinkle the vegetables with the ground cardamom, salt, and pepper. Roast them in a 425-degree preheated oven for 30 minutes, flipping them halfway through the cooking process.
How to make roasted parsnips & carrots with cardamom and maple syrup.
Roasted Parsnips and Carrots with Maple Syrup and Cardamom is the perfect side dish for the fall table.

Below is the printable recipe card for today’s Roasted Parsnips & Carrots with Cardamom & Pure Maple Syrup.

Roasted Parsnips and Carrots

Renee – Kudos Kitchen
The flavors of Roasted Parsnips and Carrots are great by themselves but add a dash of cardamom, and a drizzle of pure maple syrup and you now have a side dish that is a worthy companion for anything (and everything) else vying for attention on the dinner plate.
3.5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish, Vegetables – Side Dish
Cuisine healthy, Vegetables
Servings 6 servings
Calories 169 kcal

Ingredients
 
 

  • 4-5 large parsnips, peeled and cut into 2″ batons
  • 4-5 large carrots, peeled and cut into 2″ batons
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • ½ cup pure maple syrup
  • 2 teaspoons ground cardamom
  • teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • cooking spray

Instructions
 

  • Preheat oven to 425 degrees.
  • Place the parsnips and carrots in a large bowl.
  • In a medium bowl, whisk together the olive oil, butter, and maple syrup. Pour the wet ingredients over the parsnips and carrots and toss to coat.
  • Pour the vegetables in an even layer on a prepared baking sheet which has been covered with tin foil (optional)
  • Sprinkle the parsnips with the salt, pepper, and ground cardamom.
  • Roast in a preheated oven for 15 minutes. Remove the baking sheet from the oven, toss the vegetables, and return the vegetables to the oven to roast for an additional 15-20 minutes. 
  • Serve hot and enjoy!

Notes

Tools and equipment;
baking sheet, tin foil, large bowl, vegetable peeler, chef’s knife, cutting board, wooden spoon, measuring spoons and measuring cups, cooking spray

Nutrition

Serving: 1cupCalories: 169kcalCarbohydrates: 23gProtein: 0gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 650mgPotassium: 221mgFiber: 1gSugar: 18gVitamin A: 8135IUVitamin C: 3mgCalcium: 48mgIron: 0.2mg
Keyword how to roast vegetables, roasted parsnips & carrots, roasted vegetables
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I sincerely hope you’ve enjoyed today’s Kudos Kitchen recipe for Roasted Parsnips & Carrots with Cardamom and Maple Syrup as much as I’ve enjoyed bringing it to you!

Roasted Parsnips & Carrots with Cardamom & Maple Syrup - kudoskitchenbyrenee.com
Roasted Parsnips & Carrots with Cardamom & Maple Syrup - kudoskitchenbyrenee.com

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Recipe Rating




Audrey O.

Thursday 21st of February 2019

My household is not a big fan of cooked carrots or parsnips, but I'm always looking to try foods we don't like in different ways, so I made this. Truth be told, I thought they were really good. My husband ate them, but neither raved or complained about them. That is more than he did with the barley pilaf that was also on his plate, LOL! He didn't even finish that. Anyway, neither of my kids liked them (which isn't surprising for one, but kind of is for the other). I have never cooked with cardamom before, simply because it is so expensive, but I bought some to make this, and the smell of the cardamom alone, put me in a happy place about it. :) My only downside, was that the vegetables stuck so badly to the aluminum foil, that we were almost eating crumbed carrots and parsnips (think broken chips at the bottom of a chip bag). I'm not sure where I went wrong there, but otherwise, I thought it was an overall tasty way to eat something that I on't normally like.

Renée

Thursday 21st of February 2019

Hello, Audrey! Thank you so much for reaching out to me on this recipe and for your comment. I will take full responsibility for the sticking of your vegetables to the foil. I should have, but neglected to add, spray the baking sheet liberally with cooking spray. I don't know how much that would have helped the sticking issue, but I would imagine it wouldn't have been such an issue. So sorry about that. I've since added it to the recipe and post so thank you for bringing it to my attention. I believe it is the sugar in the pure maple syrup that was carmelizing and sticking the vegetables to the tray. On a side note, I'm glad you've branched out and tried the cardamom. Now that you have it, don't neglect to use it in baked goods as well. It's a nice compliment to all kinds of baked goods. That said, a little goes a long way, so add it sparingly. Take care and thanks again for the comment! Renee

Ala

Tuesday 7th of October 2014

Confession: I've never cooked with parsnips before! (I can't even say if I've tried them--gasp!) Will absolutely be buying parsnips at the market today--thanks for the inspiration, and cheers to this unprocessed recipe!

Susan Pridmore

Tuesday 7th of October 2014

Roasting veggies is the best - especially root veggies. And cardamom is one of my favorite spices. Great recipe!

Cindys Recipes and Writings

Tuesday 7th of October 2014

I love carrots and parsnips together. I bet the cardamom works great in here!

Bobbi Burleson

Monday 6th of October 2014

Yum yum yum!! My daughter and I both adore parsnips! This may be making an appearance on my Thanksgiving table!!