Spiced Maple Roast Carrots & Parsnips, Mustard Polenta Mash and caramelised Onions

I’m just home from an amazing week in London helping my friend Bettina on her Retreat Chef course – it was inspiring, educational and lots of fun. I’m pretty zapped but enthused to start incorporating some of the new skills – we learnt how to make fresh tofu so watch this space.

So as it’s now November it’s time to start posting some more warm and cosy dishes with lots of roast veg.

Here’s my first – Spiced Maple Roast Carrots & Parsnips, mustard Polenta Mash and caramelised onions. Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!

It’s such a comforting dish and perfect for Sunday lunch.

Here’s some serving options for the perfect cosy Sunday lunch or perfect for Christmas;
Ultimate winter lentil & veg bake
Hasselback squash
Squash & chestnut Tart

I hope you enjoy and much love
Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  60 minutes cook time


  • 6 carrots carrots trimmed 

  • 4 Parsnips trimmed 

  • 1 tbsp olive oil

  • 1 tbsp maple syrup

  • Pinch sea salt

  • Black pepper


For the caramelised onions;

  • 2 red onions sliced into rings

  • 2 tbsp olive oil

  • Pinch sea salt


  • For the Polenta;

  • 100g instant polenta 

  • 400g water

  • 1 tbsp extra virgin olive oil

  • 1 1/2 tsp sea salt

  • 100ml plantbased milk

  • Black pepper

  • Squeeze lemon

  • Lots of fresh thyme

  • 1 tbsp whole grain mustard


For the roast veg;

  1. Pre heat your oven to 180c

  2. Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.

  3. Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times.


To the caramelised onion;

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.

  2. Then add the salt and pepper. Set aside.


For the quick polenta;

  1. Add the water to a saucepan, bring to the boil.
    Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.

  2. Allow to cool a little

  3. Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.


To serve;
Serve the roast veg on the fluffy polenta. Top with the caramelised onions.

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  1. […] Spiced Maple Roast Carrots & Parsnips, Mustard Polenta Mash and caramelised Onions – char both your carrots and parsnips and pair them with a creamy mash and caramelised onions for a dish that has everything you need to accompany any main dish. […]

  2. […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here.  […]

  3. […] finally my Spiced Maple Roast Carrots and Parsnips with Mustard Polenta Mash and Caramelised Onionsis the perfect Sunday Lunch […]

  4. […] This recipe was republished with permission from Rebel Recipes. Find the original recipe here.  […]

  5. Megan on March 6, 2020 at 6:26 am

    Wow looks amazing

    • Niki on March 7, 2020 at 12:39 pm

      Thank you Megan! xx

  6. […] Roast carrots & Parsnips on polenta […]

  7. […] Maple roast carrots & parsnips […]

  8. Amina on November 7, 2019 at 9:41 am


    If i dont have polenta.. what can i replace it with?

    • Niki on November 10, 2019 at 12:00 pm

      Hi Amina
      If you don’t have polenta you might like a butterbean was instead. Or mashed potatoes.
      Niki xxx

  9. Chris on November 2, 2019 at 4:44 pm

    This looks amazing! Just wondering… why do you out the pole ya in food processor? I’ve never seen this done before.

    • Niki on November 3, 2019 at 10:09 am

      Hi Chris
      I find it makes the polenta really fluffy.
      Niki xxx

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