Here’s a recipe for Spiced Maple Roast Carrots & Parsnips with Mustard Polenta Mash, a perfect blend of earthy roasted root vegetables and creamy, tangy polenta. This dish is comforting, flavorful, and ideal as a vegan main or side dish for a festive dinner. 🥕✨

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Spiced Maple Roast Carrots & Parsnips with Mustard Polenta Mash

Serves: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes

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Ingredients

For the Spiced Maple Roast Carrots & Parsnips:

• 3 large carrots, peeled and sliced into sticks
• 3 large parsnips, peeled and sliced into sticks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and black pepper, to taste
• Fresh thyme sprigs (optional, for garnish)

For the Mustard Polenta Mash:

• 4 cups vegetable stock or water
• 1 cup polenta (coarse or fine)
• 2 tbsp vegan butter or olive oil
• 2 tbsp wholegrain mustard (or Dijon mustard for a smoother texture)
• ¼ cup unsweetened plant-based milk (optional, for extra creaminess)
• Salt and black pepper, to taste

For Garnish:

• Fresh parsley or thyme
• A drizzle of olive oil

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Instructions

Step 1: Roast the Carrots and Parsnips

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the carrot and parsnip sticks with olive oil, maple syrup, smoked paprika, cumin, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until tender and caramelized.

Step 2: Prepare the Polenta Mash

1. In a medium saucepan, bring the vegetable stock to a boil. Slowly pour in the polenta, whisking constantly to prevent lumps.
2. Reduce the heat to low and cook for 10–15 minutes (check package instructions), stirring frequently, until thick and creamy.
3. Stir in vegan butter, wholegrain mustard, plant-based milk (if using), salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Assemble and Serve

1. Spoon the creamy mustard polenta onto a serving platter or individual plates.
2. Arrange the spiced maple roast carrots and parsnips on top of the polenta.
3. Garnish with fresh parsley or thyme and a drizzle of olive oil. Serve warm.

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Tips & Variations:

• Add protein: Top with roasted chickpeas or crumbled vegan sausage for a heartier meal.
• Swap veggies: Use sweet potatoes or butternut squash instead of parsnips for a sweeter twist.
• Make it zesty: Add a squeeze of fresh lemon juice to the roasted vegetables for brightness.
• Texture boost: Sprinkle toasted nuts or seeds, such as pecans or sunflower seeds, over the dish.

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This Spiced Maple Roast Carrots & Parsnips with Mustard Polenta Mash is a showstopping dish bursting with warmth and seasonal flavors.