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Maple Glazed Root Vegetables

Maple Glazed Root Vegetables
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Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. This dish is as equally well-suited to breakfast as it is to supper.

  • 3 large
    carrots, peeled
  • 3 large
    parsnips, peeled
  • 2 tablespoons
    clarified butter
  • 2 tablespoons
    maple syrup, preferably grade B
  • 1 dash
    unrefined sea salt
  1. Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than 1/4-inch.
  2. Melt the clarified butter in a skillet over medium heat.
  3. Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender‚ or about 5 ‚ 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
  4. Gently stir in maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
  5. Serve warm.
Nutritional Information

Makes: 6 servings
  • Calories45.6
  • Carbohydrates3.1 g
    • Dietary fiber0.0 g
  • Cholesterol10.0 mg
  • Fat3.8 g
    • Saturated fat2.4 g
  • Sodium1.1 mg
  • Protein0.0 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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