This fall and winter I have been loving on sweet potatoes and parsnip. I’d never tried parsnip before the fall, and I never really liked sweet potato before the fall (although I’ve eaten it since I was little). After making spicy parsnip fries this fall, I was anxious to try another way to make them too! Over Christmas I went out to a restaurant with my family, and the side that my brother’s dish came with was maple glazed parsnips. Oh my gosh they were amazing! I immediately went home and tried to recreate them. I also took a cue from my mom, who used to throw a bit of brown sugar on veggies that we didn’t like (specifically squash) Here’s a version of maple glazed parsnips:


  • 1 sweet potato
  • 1 large parsnip
  • 3 large handfuls of baby carrots
  • olive oil (to coat veggies)
  • sea salt (to coat veggies)
  • 2 heaping tablespoons maple syrup
  • 1/2 tsp of garlic powder
  • 1/2-3/4 tsp of brown sugar

First I chopped up the parsnips, sweet potato, and baby carrots into bite size pieces. The smaller baby carrots I didn’t cut, but the fatter ones I cut in half length wise.

I tossed in a large bowl with extra virgin olive oil and sea salt until evenly coated, and spread on a cookie sheet.

Maple Glazed Root Vegetables Collage

I baked at 415 degrees for a total of 28 minutes. Here’s how I broke it down. I baked for 13 minutes, then mixed the veggies up and put back in for 7 minutes. After those 8 minutes, I took the veggies out and put them in a bowl with the premixed maple syrup, garlic powder, and brown sugar. After evenly coating again, I put back into the oven for another 8 minutes to set the glaze.

Maple Glazed Root Vegetables

YUM! Of course if you don’t like any of these vegetables, you can take them out of the recipe. Red potatoes would also taste delicious in this dish!


Now it’s your turn to share! What’s your favorite way to make foods you don’t like edible? Have you tried parsnip before? 

©2013, Journey To Wellness, Caroline