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
Roast the Vegetables
Preheat oven to the roast setting at 400 degrees Fahrenheit. Line a cookie sheet with Gefen Easy Baking Parchment Paper, or grease it.
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.
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.