Maple Glazed Carrots & Parsnips
We love maple syrup and thank goodness it is an approved low FODMAP sweetener! Our Test Kitchen is in New England and everywhere we look in the late winter and early spring we see maple taps on trees, even in people’s back yards.
Did you know that it takes 40 quarts of maple sap to make just 1 quart of maple syrup? This is one reason why it is pricey, but there is nothing like it. Here we use a tiny bit to add a gentle sweetness to root vegetables in our Maple Glazed Carrots & Parsnips.
This is a one-pot dish made in a skillet in about 10 minutes. A perfect accompaniment to roast chicken or meatloaf.
Maple Glazed Carrots & Parsnips
Our Maple Glazed Carrots & Parsnips take advantage of pure maple syrup, which is a low FODMAP sweetener.
- 8 ounces (225 g) carrots
- 8 ounces (225 g) parsnips
- 1 tablespoon unsalted butter, cut into small pieces
- 1 tablespoon maple syrup
- 1/4 cup (60 ml) water
- Kosher salt
- Freshly ground black pepper
Scrub the carrots and parsnips, pat dry, trim off and discard the stem ends. If your vegetables are slender, simply cut them in half lengthwise. If they are ticker, you might need to quarter them. Use the images to help assess sizing. Cut slender pieces into 2-inch (5 cm) lengths.
Place veggies in a large skillet; they should just cover the bottom in a single layer. Add the butter, maple syrup and water and bring to a simmer over medium heat, covered. Cooking time will be about 10 minutes. Uncover to check the vegetables and shake them around in the pan a few times during cooking. They are done when they are just tender, the liquid has evaporated and the maple syrup and butter has glazed them in brown spots here and there. Season with salt and pepper and serve immediately.
- Maple syrup is one of many low FODMAP sweeteners, but make sure you are buying and using pure maple syrup and not "table" syrup or "pancake" syrup, which is a blend typically containing high fructose corn syrup, which is high FODMAP.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!
Tell Us What You Think
8 comments for “Maple Glazed Carrots & Parsnips”
Yum! This is a tasty and easy dish. I had to skip the butter since I’m completely dairy free, but the preparation method was great, and I enjoyed the hint of maple flavor. I added a bit of crumbled bacon before serving. Thank you!
The bacon sounds like a fantastic addition! Thank you for letting us know.
Making these for erev Rosh Hashana. Since I keep Kosher do you think parve will margarine work?
I think it would be fine. The taste will not be the same but the dish will work.
These were easy and delicious!
Got to love those NO FODMAP veggies!
These are so lovely
A change from just boiled or roasted
So easy to make as well
The bacon idea I will try one day too
We are so glad you loved the recipe and thank you for taking the time to write us