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maple glazed carrots & parsnips in pan

Maple Glazed Carrots & Parsnips

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

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 6 Servings
Calories: 67 kcal
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.
Nutrition Facts
Maple Glazed Carrots & Parsnips
Amount Per Serving
Calories 67 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 5mg0%
Potassium 149mg4%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 5g6%
Protein 1g2%
Vitamin C 6.4mg8%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.