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Roasted Carrots & Parsnips with Asian Spice & Maple Syrup

Chef Patrick Reilly of the Majestic Grille
Looking for a vegetable side for your holiday feast? Try these sweet and spicy roasted root vegetables. 
5 from 1 vote
Course Side


  • 2 tablespoons vegetable oil
  • 3 pounds parsnips peeled and cut into 1/2 x 3-inch sticks
  • 3 pounds carrots peeled and cut into 1/2 x 3-inch sticks
  • 2 tablespoons unsalted butter
  • 3 whole cloves garlic
  • 1 teaspoon whole fennel seeds
  • 2 each whole star anise
  • 1 whole cinnamon stick
  • 3 oranges rind removed with a peeler and juiced
  • 2 tablespoons maple syrup
  • Salt and pepper


  • Preheat the oven to 350 degrees.
  • Heat the oil in a cast iron skillet until smoking. Add the parsnips and carrots and cook over a high heat until browned, about 3 to 4 minutes.
  • Reduce the heat to medium and add the butter, garlic and spices. Cook for about 1 minute to release the flavors.
  • Add the orange rind, orange juice and maple syrup. Toss to coat and put in the oven for about 10 minutes or until cooked through.
  • Remove from the oven. Remove and discard the star anise, cinnamon stick and orange rind. Season with salt and pepper to taste. Serve warm.
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