The Pioneer Woman Tasty Kitchen
Avatar Image

Maple Roasted Carrots & Parsnips

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A simple, rustic root vegetable side dish with a delicious maple, mustard, and thyme glaze.

Ingredients

  • 1 pound Carrots, Peeled And Cut Into Matchsticks
  • 1 pound Parsnips, Peeled And Cut Into Matchsticks
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Whole Grain Mustard
  • 1 teaspoon Dry Thyme
  • Sea Salt And Freshly Cracked Black Pepper

Preparation

Preheat oven to 400ºF. Line a large baking sheet with foil. Spray the foil with nonstick spray.

Add the prepared carrots and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper.

Roast for 15 minutes. Stir and turn the vegetables. Roast another 15-20 minutes or until tender and caramelized on the edges. Transfer to a serving dish and drizzle with the remaining maple mustard mixture. Serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Shrimp and Broccoli in Garlic Sauce
Avatar Image by Dana @ Killing Thyme in Sides
Crunchy, tender and tossed in a delicious garlic sauce, this side...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pesto Risotto
Avatar Image by Kelley Simmons @ Chef Savvy in Sides
Creamy Pesto Risotto made with arborio rice, chicken stock and basil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pecorino and Black Pepper Potato Skins
Avatar Image by Riley - My Daily Morsel in Sides
Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cheesy Twice-Baked Potatoes
Avatar Image by Jennifer Kimbrell in Sides
You can't go wrong with potato skins stuffed with gooey cheddar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Rosemary Potatoes
Avatar Image by Stacey @ Bake.Eat.Repeat. in Sides
Salt-crusted baby potatoes with garlic and rosemary, amazing and incredibly easy!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy