Recipes | Side Dishes

Maple Glazed Carrots & Parsnips


This post may contain affiliate links. Please see our disclosure policy for details.

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.

maple glazed carrots & parsnips in pan

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 in pan

Send This Recipe to Me!
Enter your email to have this sent to your inbox and we will send you fresh recipes weekly!
By sending this message, I accept FODMAP Everyday’s
Terms and Privacy Policy.
maple glazed carrots & parsnips in pan
4.78 from 9 votes

Maple Glazed Carrots & Parsnips

Our Maple Glazed Carrots & Parsnips take advantage of pure maple syrup, which is a low FODMAP sweetener.

Makes: 6 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Dédé Wilson


  • 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


  1. 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.
  2. 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.
Course: Side Dish
Cuisine: American


Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 149mg | Fiber: 3g | Sugar: 5g | Vitamin C: 6.4mg | Calcium: 17mg | Iron: 0.2mg

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:

Come Join Our Low FODMAP Recipe Community!

Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!