The Pioneer Woman Tasty Kitchen
Profile Photo

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

Quinoa with Butternut Squash Spinach and Dried Cranberries
Profile Photo by Cookinglsl in Sides
This quinoa with butternut squash and dried cranberries is delicious, 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


Sweet Potato and Pecan Gratin
Profile Photo by Riley - My Daily Morsel in Sides
Cheesy Parmesan and sweet potato gratin topped with buttery cinnamon and...
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


Baked Sweet Potato Fries
Profile Photo by Kelley Simmons @ Chef Savvy in Sides
Baked Sweet Potato Fries with spicy ketchup. These are fries you...
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


Loaded Potaffles
Profile Photo by Ruth @ aveggiegoodday in Sides
An ingenious and delicious way to use leftover mashed potatoes.
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: 8 Level: Easy


Sweet and Sour Brussels Sprouts
Profile Photo by Cookinglsl in Sides
Tender Sweet and Sour Brussels Sprouts. Pre-cooked, then roasted, tossed in...
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