A festive Canadian holiday side plate of maple-glazed roasted carrots, root vegetables and a bright fresh mint finish.
Roasted root vegetables glazed with maple syrup are a fixture of Canadian holiday tables, sitting alongside turkey or tourtière from Thanksgiving through Christmas. This plate builds around carrots as the centerpiece, roasted until their edges caramelize and their natural sugars concentrate, then tossed with a maple-butter glaze that's finished with fresh mint for a lift that cuts through the richness of a big holiday spread. The technique that makes this work is roasting hot and dry before glazing. Carrots and root vegetables go into a very hot oven first, uncovered, so moisture evaporates and the surfaces brown rather than steam. Only in the final stretch does the maple butter go on, allowing it to reduce into a sticky glaze instead of just pooling at the bottom of the pan. This isn't a single named dish so much as the maple-and-root-vegetable pairing that shows up across English Canadian holiday cooking, from Nova Scotia to British Columbia. Serving it on a shared plate with mint scattered over top keeps it feeling fresh next to heavier holiday mains.
Serves 6
Preheat oven to 220°C (425°F). Toss carrots and parsnips with olive oil, salt and pepper on a large sheet pan, spreading in a single layer without crowding.
Roast for 20 minutes without touching, so the vegetables can brown at the edges before any glaze goes on.
Crowding the pan is the most common mistake here — use two sheet pans if needed so the vegetables roast instead of steam.
While the vegetables roast, melt butter in a small saucepan and whisk in maple syrup and thyme. Simmer 2 minutes until slightly thickened.
Pour the maple butter over the vegetables, toss to coat, and roast 15 to 20 minutes more until fork-tender and glossy with caramelized edges.
Transfer to a serving platter, scatter with fresh mint and toasted pecans if using, and serve warm alongside the holiday main.
Cut carrots and parsnips to similar thicknesses so they finish roasting at the same time.
Add the mint only right before serving — it wilts and darkens quickly once it hits the warm glaze.
Reheat leftovers in a hot oven, not the microwave, to bring back the caramelized edges.
Citrus twist: add orange zest to the maple butter for a brighter, more holiday-forward glaze.
Spiced version: add a pinch of cinnamon or cardamom to the glaze for a warmer flavor.
Root vegetable mix: swap in beets or turnips for some of the carrots, keeping the total weight the same.
Refrigerate in an airtight container for up to 4 days. Reheat spread on a sheet pan in a 200°C (400°F) oven for 10 minutes to re-crisp the edges.
Maple-glazed root vegetables are a standard on Canadian holiday tables, reflecting the country's maple syrup production and reliance on root vegetables through the winter months when fresh produce was limited.
You can roast the vegetables a day ahead without the glaze, then reheat and glaze them just before serving so the maple butter stays glossy rather than absorbed.
This usually means the pan was overcrowded or the glaze went on too early, both of which trap steam and prevent browning. Roast in a single layer and add the glaze only in the final stretch.
You can use all carrots, or substitute sweet potatoes, though sweet potatoes cook faster and should go in about 10 minutes after the carrots start roasting.
Per serving (220g / 7.8 oz) · 6 servings total
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