The Pioneer Woman Tasty Kitchen
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Maple Roasted Carrots & Parsnips

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Level: Easy

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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.

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