Maple Syrup-Roasted Carrots and Parsnips
Maple syrup-roasted carrots and parsnips are so good that even kids will eat them without a struggle.
Maple syrup-roasted carrots and parsnips are so good that even kids will eat them without a struggle. Serve them alongside pork, chicken or beef.
6 medium-size carrots, trimmed, peeled and cut into 2-inch chunks
6 medium-size parsnips, trimmed, peeled and cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
1/3 cup maple syrup
2 teaspoons fresh minced thyme
1. Preheat the oven to 375ºF. Toss the carrots and parsnips together in a large bowl with the olive oil and salt. Place them on a rimmed baking sheet in a single layer (use two sheets if necessary) and bake for 15 minutes.
2. Meanwhile, heat the maple syrup in a small saucepan over low heat; add the thyme. Turn off the heat and allow to steep for 5 minutes.
3. Pour the maple syrup over the vegetables and brush them with a pastry brush. Continue roasting the vegetables, turning them occasionally until a knife is easily inserted and the vegetables look roasted. Serve hot.