Name: Soy & Maple Roasted Carrots and Parsnips
Total time: 1 h
Yield: 4
Cuisine: Others
Ingredients: 500g Carrots; peeled and trimmed; weighed after preparation; 500g Parsnips; peeled; trimmed and tough cores removed; weighed after preparation; 2 tbsp Olive oil; 1/4 tsp Freshly ground black pepper; 1 1/2 tbsp Yutaka Reduced Salt Soy Sauce; 2 tbsp Pure maple syrup; 2 tsp Yutaka Rice Vinegar; 1 tsp Fresh rosemary leaves; finely chopped

Soy & Maple Roasted Carrots and Parsnips

4Serving210kcalSidesEasyOthersVegetarianVegan

2026.11.11

Written by: Shop Yutaka Admin

Sweet, savoury and beautifully caramelised, these Soy & Maple Roasted Carrots and Parsnips bring a delicious Japanese-inspired twist to a classic British Christmas side dish. Fresh carrots and parsnips are roasted until golden and tender, then coated in a sticky glaze made with Yutaka Reduced Salt Soy Sauce, pure maple syrup and rice vinegar.

The soy sauce adds a rich umami flavour that complements the natural sweetness of the roasted root vegetables, while the maple syrup creates a glossy, caramelised finish. A touch of rice vinegar balances the sweetness, and fresh rosemary adds a fragrant festive flavour.

Ready in just 50 minutes, this easy vegan and vegetarian Christmas side dish is perfect alongside roast turkey, chicken or a festive vegetarian main. It's also a delicious accompaniment to Sunday roasts and comforting winter meals.

Ingredients

For the Roasted Vegetables

500gCarrots, peeled and trimmed, weighed after preparation
500gParsnips, peeled, trimmed and tough cores removed, weighed after preparation
2 tbspOlive oil
1/4 tspFreshly ground black pepper

For the Soy & Maple Glaze

1 1/2 tbspYutaka Reduced Salt Soy Sauce
2 tbspPure maple syrup
2 tspYutaka Rice Vinegar
1 tspFresh rosemary leaves, finely chopped

Cooking Steps

1. Preheat the oven

Preheat the oven to 220°C (200°C fan / Gas Mark 7).

Prepare one or two large, non-stick roasting trays, ensuring there is enough space to arrange the vegetables in a single layer without overcrowding.

2. Prepare the carrots and parsnips

Peel the carrots and parsnips, trim the ends and remove any tough, woody cores from larger parsnips.

Weigh out 500g of each prepared vegetable.

Cut the carrots and parsnips lengthways into evenly sized batons, approximately 1.5cm thick and 6–7cm long.

Try to keep the pieces a similar thickness so they cook evenly.

If the vegetables have been rinsed, pat them thoroughly dry with kitchen paper or a clean tea towel.

3. Season the vegetables

Place the prepared carrots and parsnips in a large mixing bowl.

Add the olive oil and freshly ground black pepper.

Toss thoroughly until all the vegetables are evenly coated.

Spread the vegetables across the prepared roasting trays in a single layer, leaving a little space between the pieces.

4. Roast the vegetables

Place the trays in the preheated oven and roast for approximately 25–30 minutes, until the vegetables begin to turn golden brown and are nearly tender.

Turn the vegetables gently halfway through roasting to encourage even browning.

If using two trays on different oven shelves, swap their positions halfway through cooking.

The carrots and parsnips should be starting to caramelise around the edges before adding the glaze.

5. Prepare the soy and maple glaze

While the vegetables are roasting, combine the Yutaka Reduced Salt Soy Sauce, pure maple syrup and Yutaka Rice Vinegar in a small bowl.

Add the finely chopped fresh rosemary and whisk until evenly combined.

The glaze should be smooth and pourable, with a balanced sweet and savoury flavour.

Set aside until the vegetables are nearly cooked.

6. Glaze and finish roasting

Remove the roasting trays from the oven once the vegetables are nearly tender.

Drizzle the prepared soy and maple glaze evenly over the carrots and parsnips.

Gently toss with a spatula until all the vegetables are lightly coated.

Return the trays to the oven for approximately 5–8 minutes, until the glaze is bubbling and the vegetables are tender and lightly caramelised.

The total roasting time should be approximately 35 minutes, depending on the size of the vegetable pieces.

Watch carefully during the final few minutes, as the maple syrup can burn if exposed to high heat for too long.

7. Serve immediately

Transfer the glazed carrots and parsnips to a serving dish.

Spoon any remaining glaze from the roasting trays over the vegetables.

Serve immediately while hot, with golden edges, tender centres and a glossy sweet and savoury coating.

Enjoy as part of a traditional British Christmas dinner or alongside your favourite winter roast.

Tips

1. Cut the vegetables into evenly sized pieces

Carrots and parsnips can vary considerably in thickness. Cut them into similar-sized batons to help them cook evenly. Larger parsnips may have a tough, woody core, which should be removed before roasting.

2. Dry the vegetables before roasting

Excess moisture can prevent the vegetables from browning properly. Pat the carrots and parsnips dry after washing to encourage a golden, roasted finish rather than a steamed texture.

3. Avoid overcrowding the roasting trays

Arrange the vegetables in a single layer with a little space between each piece. If necessary, use two trays. Overcrowding traps steam and can prevent the vegetables from developing caramelised edges.

4. Add the soy and maple glaze towards the end

Maple syrup contains natural sugars that can burn when roasted for too long. Cook the vegetables until nearly tender before adding the glaze, then return them to the oven briefly to create a sticky, caramelised coating.

5. Use reduced salt soy sauce for a balanced flavour

Yutaka Reduced Salt Soy Sauce provides savoury umami while allowing the natural sweetness of the carrots, parsnips and maple syrup to remain prominent. The soy sauce also provides seasoning, so no additional salt is required in the base recipe.

6. Balance sweetness with rice vinegar

Yutaka Rice Vinegar adds a gentle acidity that helps balance the sweetness of the maple syrup. This prevents the glaze from becoming overly sweet and gives the roasted vegetables a more rounded flavour.

7. Add rosemary for a festive aroma

Fresh rosemary complements the earthy sweetness of root vegetables and works particularly well with a traditional Christmas roast. Finely chopping the leaves helps distribute their flavour evenly through the glaze.

8. Prepare ahead for Christmas dinner

The carrots and parsnips can be peeled and cut a day in advance. Store them in an airtight container in the fridge.

You can also prepare the soy and maple glaze in advance and refrigerate it separately.

For the best texture and caramelisation, roast and glaze the vegetables shortly before serving.

FAQ

Q.What are Soy & Maple Roasted Carrots and Parsnips?

A.Soy & Maple Roasted Carrots and Parsnips are a Japanese-inspired variation of a classic British roasted vegetable side dish. Carrots and parsnips are roasted until golden, then coated in a glaze made from soy sauce, maple syrup, rice vinegar and rosemary. The result is a combination of natural sweetness, savoury umami and lightly caramelised edges.

Q.Why does soy sauce work well with roasted carrots and parsnips?

A.Soy sauce adds a rich, savoury umami flavour that balances the natural sweetness of carrots and parsnips. When combined with maple syrup, it creates a delicious sweet and savoury glaze that enhances the caramelised flavour of the roasted vegetables.

Q.Can I serve these roasted vegetables with Christmas dinner?

A.Yes. Roasted carrots and parsnips are a familiar part of a traditional British Christmas dinner. This soy and maple variation pairs particularly well with roast turkey, roast chicken, vegetarian roasts, roast potatoes and Brussels sprouts.