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.
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.
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.
Preheat oven to 400°F (200°C). Peel and slice carrots and parsnips evenly for consistent roasting.
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, salt, and pepper.
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.
Transfer to serving platter and drizzle any remaining glaze on top. Sprinkle with thyme or parsley and serve warm.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.