🥕 Roasted Carrots & Parsnips with Maple Dijon Glaze (Vegan Holiday Side Dish)

There’s something magical about roasted root vegetables in winter — the smell of maple syrup caramelizing in the oven, the sweet bite of parsnips, and the savory warmth of Dijon mustard. It’s a dish that feels like the holidays: simple, rustic, and glowing with color.

Every forkful brings that perfect balance of sweet maple glaze and tangy mustard, coating tender carrots and parsnips that glisten under golden light. Served on a warm platter with sprigs of rosemary, it’s the kind of side dish that looks just as stunning as it tastes.

💛 Why You’ll Love This Recipe

• Sweet + savory perfection 🍁
• Crispy edges, soft centers
• Only 7 ingredients, ready in 40 minutes
• Naturally vegan and gluten-free
• Pairs with stuffing, gravy, or mashed potatoes

Inspired by traditional European holiday sides, this recipe takes the cozy familiarity of roasted vegetables and elevates it with a maple Dijon glaze that caramelizes beautifully in the oven. The result? A dish that feels elevated but comforting — the perfect harmony of rustic and festive.

Whether served alongside your vegan roast, stuffing, or gravy, it brings color and warmth to every table.

Print Recipe

0 Add to Favorites

🥕 Roasted Carrots & Parsnips with Maple Dijon Glaze (Vegan Holiday Side Dish)

Cooking Method: Baking, Roasting, Sauteing Courses: Dinner, Lunch Recipe Keys: D Dijon mustard H holiday side dish M maple glaze V vegan Christmas recipes V vegan roasted vegetables

Difficulty: Intermediate

Best Season: Fall, Winter

Description

These Roasted Carrots & Parsnips with Maple Dijon Glaze are caramelized to perfection — tender inside, crisp around the edges, and bursting with cozy holiday flavor. Coated in a maple mustard glaze with hints of rosemary, this vegan side dish pairs perfectly with any Thanksgiving or Christmas feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 large carrots, peeled and sliced lengthwise
• 3 parsnips, peeled and sliced lengthwise
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• Salt & pepper to taste

Optional Garnish: Fresh thyme or chopped parsley

Instructions

Prep the Veggies

1. Preheat oven to 400°F (200°C). Peel and slice carrots and parsnips evenly for consistent roasting.
   

Make the Glaze

1. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, salt, and pepper.
   

Coat & Roast

1. Toss vegetables in the glaze until evenly coated. Spread on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and caramelized.
   

Garnish & Serve

1. Transfer to serving platter and drizzle any remaining glaze on top. Sprinkle with thyme or parsley and serve warm.
   

Note

💡 Tips

• Slice evenly so everything roasts at the same pace.
• For extra crisp edges, broil for 2 minutes at the end.
• Add crushed pecans or walnuts for crunch.
• Reheat leftovers in the oven for best texture.

Meal Prep Tip:
These veggies reheat beautifully — make them a day ahead and warm them in the oven before serving.

Flavor Boost:
Add a splash of balsamic vinegar or a pinch of chili flakes for tang and heat.

Serving Idea:
Plate them next to vegan mashed potatoes and mushroom gravy for a perfect holiday spread.

Keywords: vegan roasted vegetables, holiday side dish, maple glaze, Dijon mustard, vegan Christmas recipes, plant-based dinner