Maple Roasted Parsnips and Carrots

 
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

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

Ingredients (10)

Main ingredients

Start Cooking

Images:

Roast the Vegetables

  1. Preheat oven to the roast setting at 400 degrees Fahrenheit. Line a cookie sheet with Gefen Easy Baking Parchment Paper, or grease it.
  2. 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.
  3. 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.
EMAIL
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP