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Roasted carrots and parsnips with a light mustard-seed glaze on a dark-blue platter
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Oven Roasted Carrots and Parsnips with Maple Mustard

Carrots and parsnips roast until nearly tender before a maple-mustard glaze is added for a brief, glossy finish without scorching the sugar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 side servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 pound carrots Scrubbed or peeled
  • 3/4 pound parsnips Peeled and trimmed
  • 2 tablespoons olive oil Divided
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon pure maple syrup
  • 1 tablespoon whole-grain or Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon water
  • 1 tablespoon chopped parsley Optional, for serving

Equipment

  • 1 18-by-13-inch rimmed metal baking sheet
  • 1 Large mixing bowl
  • 1 Small bowl For the glaze
  • 1 thin spatula
  • 1 vegetable peeler and sharp knife

Method
 

Method
  1. Position a rack in the center of the oven and heat to 425°F (220°C). Lightly oil the baking sheet with a little of the measured oil.
  2. Cut the carrots and parsnips into pieces about 1/2 inch thick at their widest point. Quarter thick tops or cut them into narrower batons; leave naturally thin tips a little longer.
  3. Pat the vegetables dry. Toss with the remaining oil, salt, pepper and thyme. Spread in a single layer with space between pieces and a broad cut side against the pan where possible.
  4. Roast for 15 minutes. Turn with a thin spatula, separate crowded pieces and rotate the sheet if one side browns faster. Roast for another 8 to 12 minutes.
  5. Pierce one thick carrot and one thick parsnip with a small knife. They should be nearly tender with only slight resistance. If either is hard, continue in 5-minute intervals before glazing.
  6. Stir the maple syrup, mustard, apple cider vinegar and water together in a small bowl.
  7. Drizzle the glaze directly over the nearly tender vegetables and toss gently. Return to the oven for 4 to 6 minutes, until the coating looks glossy and lightly tacky rather than burned.
  8. Remove when the vegetables are fork-tender. Transfer promptly to a serving dish, leaving any bitter scorched glaze on the pan. Sprinkle with parsley if using and serve warm.

Notes

Cut pieces to a similar thickness rather than an identical length. Add the maple-mustard glaze only after the vegetables are almost tender so the sugar does not scorch before the centers soften. Whole-grain mustard gives a seeded coating; Dijon gives a smoother one. Refrigerate leftovers promptly and use within 3 to 4 days.