In a large saucepan cook parsnips and carrots, covered, in a small amount of boiling salted water for 5 to 7 minutes or until vegetables are tender. Drain well.
Meanwhile, for glaze, in a medium saucepan combine maple syrup, margarine or butter, mustard, nutmeg, and cinnamon; bring just to boiling. Stir in cooked parsnips and carrots. Cook about 1 minute or until glazed. Serve immediately. Makes 4 side-dish servings.