Warming Ginger-Maple Glazed Carrot and Parsnip Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb carrots, peeled and sliced 1/2-inch thick on the bias
• 1 lb parsnips, peeled and sliced 1/2-inch thick on the bias
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup pure maple syrup
• 1 1/2 tbsp freshly grated ginger
• 1 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon
• Pinch red pepper flakes (optional)
• 2 tbsp water
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley or thyme, for garnish

Do This

• 1. Prep carrots and parsnips: peel and slice into even 1/2-inch thick pieces on a slight diagonal.
• 2. Heat olive oil and butter in a large skillet over medium to medium-high heat until the butter foams.
• 3. Add carrots and parsnips, season with salt and pepper, and cook 8–10 minutes, stirring occasionally, until lightly browned.
• 4. Whisk maple syrup, ginger, vinegar, cinnamon, red pepper flakes, and water; pour into skillet and toss to coat.
• 5. Cover and cook 8–10 minutes, stirring once or twice, until vegetables are just tender.
• 6. Uncover and cook 3–5 minutes more, stirring, until glaze is thick, glossy, and clings to the vegetables; finish with lemon juice and herbs, then serve warm.

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Why You’ll Love This Recipe

• Transforms simple carrots and parsnips into a deeply caramelized, glossy, restaurant-worthy side.
• Balanced flavors: earthy roots, warm ginger heat, and maple sweetness with a bright lemon finish.
• Cooks entirely in one skillet, making it weeknight-friendly and perfect for holidays alike.
• Pairs beautifully with roasted chicken, pork, beef, or a hearty grain bowl for a cozy, complete meal.

Grocery List

• Produce: Carrots, parsnips, fresh ginger, 1 lemon, fresh parsley or fresh thyme.
• Dairy: Unsalted butter.
• Pantry: Olive oil, pure maple syrup, apple cider vinegar, ground cinnamon, red pepper flakes (optional), kosher salt, black pepper.

Full Ingredients

For the Skillet Vegetables

• 1 lb carrots (about 4–5 medium), peeled and sliced 1/2-inch thick on the bias
• 1 lb parsnips (about 4–5 medium), peeled and sliced 1/2-inch thick on the bias
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For the Ginger-Maple Glaze

• 1/4 cup pure maple syrup (preferably dark/grade A robust)
• 1 1/2 tbsp freshly grated ginger (from about a 1 1/2-inch piece)
• 1 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon
• Pinch red pepper flakes (optional, for gentle heat)
• 2 tbsp water

To Finish

• 1 tsp fresh lemon juice (about a wedge of lemon)
• 1 tbsp finely chopped fresh parsley or fresh thyme leaves
• Flaky sea salt, to finish (optional)
• Freshly ground black pepper, to finish (optional)

Step-by-Step Instructions

Step 1: Prep the carrots and parsnips

Peel the carrots and parsnips. Trim off the ends. Slice them on a slight diagonal into 1/2-inch thick pieces. This angle gives more surface area for browning and makes the dish look rustic and hearty. Try to keep the pieces as uniform as possible so they cook evenly. If any of the parsnip tops are especially thick, cut those slices in half lengthwise to match the size of the carrot pieces.

Grate the ginger on a fine grater or microplane and set it aside. Chop the fresh parsley or thyme for garnish.

Step 2: Heat the skillet and start the sear

Place a large heavy skillet (10–12 inch cast iron is ideal) over medium to medium-high heat. Add the olive oil and butter. Once the butter has melted and is gently foaming, swirl the pan so the fat coats the bottom evenly.

Add the sliced carrots and parsnips in an even layer. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let them cook undisturbed for 3–4 minutes to develop a bit of color on the first side. Then stir and continue cooking for another 4–6 minutes, stirring occasionally, until the vegetables have light golden spots and smell toasty and sweet. They should still be fairly firm at this stage.

Step 3: Mix the ginger-maple glaze

While the vegetables are searing, prepare the glaze. In a small bowl or measuring cup, whisk together the maple syrup, freshly grated ginger, apple cider vinegar, ground cinnamon, red pepper flakes (if using), and water.

The mixture should be pourable and aromatic, with a warm ginger and maple scent. Taste a tiny drop if you like; it will be sweeter now but will mellow and deepen as it cooks and reduces in the skillet.

Step 4: Coat and braise the vegetables

Pour the ginger-maple mixture evenly over the carrots and parsnips in the skillet. Use a spatula to toss and coat all the pieces thoroughly, scraping up any browned bits from the bottom of the pan. These browned bits will dissolve into the glaze and add extra depth.

Reduce the heat to medium-low and cover the skillet with a lid. If your skillet has no lid, cover it tightly with a sheet of foil. Let the vegetables cook, covered, for 8–10 minutes, lifting the lid once or twice to stir. The carrots and parsnips will steam in the glaze, turning tender while absorbing flavor.

After 8 minutes, test a piece with the tip of a knife. It should slide in with just a little resistance. If it still feels very firm, continue covered cooking for another 2–3 minutes.

Step 5: Uncover and reduce to a sticky glaze

Once the vegetables are just tender, remove the lid and increase the heat slightly to medium. Continue cooking, uncovered, for 3–5 minutes, stirring frequently. The excess liquid will evaporate and the glaze will thicken and turn glossy, clinging to every piece.

Watch closely during this stage. You want the sugars to concentrate and the edges of the vegetables to caramelize with some deeper brown spots but not burn. Adjust the heat down a bit if you see any signs of scorching. When done, the skillet should look almost “lacquered”: the carrots and parsnips coated in a rich, amber-colored, slightly sticky glaze.

Step 6: Brighten, garnish, and serve

Turn off the heat. Sprinkle in the fresh lemon juice and toss to coat; this tiny bit of acidity wakes up all the flavors and keeps the sweetness balanced. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer the glazed carrots and parsnips to a warm serving dish, or serve them straight from the skillet for a rustic look. Scatter the chopped parsley or thyme over the top. If you like, finish with a pinch of flaky sea salt and an extra grind of black pepper just before serving.

Serve hot as a side dish alongside roasted chicken, pork chops, steak, or a cozy vegetarian main. The glaze will thicken slightly as it cools, so enjoy them warm for the best texture and shine.

Pro Tips

• Keep the slices even: Aim for consistent 1/2-inch thickness so the carrots and parsnips become tender at the same time and glaze evenly.
• Use a heavy skillet: Cast iron or another heavy-bottomed pan helps achieve that deep, even caramelization without hot spots or burning.
• Watch the glaze at the end: The last few minutes are where magic happens but also where burning can occur. Stir frequently and adjust the heat as needed.
• Choose robust maple syrup: A dark, robust maple syrup stands up better to ginger and high heat, giving a more pronounced maple flavor.
• Ginger to taste: For a bolder ginger kick, add up to an extra 1/2 tablespoon grated ginger; for milder flavor, start with 1 tablespoon instead of 1 1/2.

Variations

• Orange-ginger twist: Replace the 2 tablespoons of water in the glaze with 2 tablespoons of orange juice and add 1 teaspoon finely grated orange zest at the end with the lemon juice.
• Herb and balsamic version: Swap the apple cider vinegar for balsamic vinegar and add 1–2 teaspoons finely chopped fresh rosemary along with the parsley or thyme for a deeper, woodsy flavor.
• Spicy maple roots: Increase the red pepper flakes to 1/4 teaspoon or stir in 1 teaspoon harissa or a mild chili paste with the glaze for a gently spicy kick.

Storage & Make-Ahead

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of water to loosen the glaze, or warm in a covered dish in a 325°F (165°C) oven until heated through. For make-ahead prep, you can peel and slice the carrots and parsnips up to 24 hours in advance and store them in an airtight container in the refrigerator. For partially cooking ahead, you can complete the recipe through the end of Step 4 (before fully reducing the glaze), cool, and refrigerate. When ready to serve, reheat in a skillet and finish Step 5 and Step 6 to restore the glossy, freshly reduced glaze.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 300 calories; 13 g fat; 45 g carbohydrates; 4 g protein; 5 g fiber; 22–24 g sugars. These numbers will vary slightly depending on the exact size of your vegetables and the brand of maple syrup and butter used.