Roasting brings out the natural sweetness of carrots and parsnips. I like to add fennel for a bit of originality as well.

Maple Roasted Parsnips and Carrots
- Cooking and Prep: 50 m
- Serves: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Images:
Roast the Vegetables
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Preheat oven to the roast setting at 400 degrees Fahrenheit. Line a cookie sheet with Gefen Easy Baking Parchment Paper, or grease it.
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Place fennel, carrots, parsnips and garlic in prepared cookie sheet. Drizzle with olive oil, balsamic vinegar and maple syrup. Sprinkle with salt and pepper to taste; add the thyme, mix well. For best results, try and keep veggies in a single layer.
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Roast, uncovered, for 40–50 minutes or until edges begin to brown. Best to mix once during roasting for even browning.
Note:
Serve hot or at room temperature.
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