Select a size: | | | |
1
Maple Roasted Carrots & Parsnips
Submitted by Alaska from Scratch on November 14, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
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 Instructions
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.
