Honey roasted carrots and parsnips-using maple syrup instead of honey

These honey roasted carrots and parsnips made with maple syrup instead of honey and kosher salt are slow-baked to perfection. They make a delicious, sweet & salty side dish for meals, healthy snack or an addition to a grain or salad bowl.

Locally grown carrots — Locally grown parsnips

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Honey Roasted Carrots and Parsnips (Vegan)

Print Recipe

These honey roasted carrots and parsnips made with maple syrup instead of honey and kosher salt are slow-baked to perfection.

Course Appetizer, Side Dish, Snack

Cuisine African, American

Keyword honey roasted carrots and parsnips, honey roasted vegetables, vegan honey roasted vegetables

Prep Time 15

Cook Time 30

Servings 8 servings

Author her healthy passport

Ingredients

2 cups parsnips thinly sliced approximately 4 parsnips
2 cups carrots peeled and thinly sliced approximately 4 medium carrots
¼ cup maple syrup or honey if desired. Options other than honey or maple syrup include date syrup or brown rice syrup.
1 tsp kosher salt
1 tsp ground pepper optional
Cooking spray optional or 2 Tbps vegetable oil if you cook with oil

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Spread the root vegetables on a large baking tray. Spray with cooking spray or pour on oil if desired.
Pour syrup and sprinkle salt across the top evenly. Scoop and toss together well, then spread out again evenly.
Bake for approximately 30 minutes, until the vegetable slices are soft, slightly browned and crispy on the edges.
Remove from the oven and transfer to a serving tray or bowl.
Store in an air-tight container in the refrigerator.
Can be stored in the freezer for up to 3 months and used at a later date for soup.