Google+ Allergy-Free Vintage Cookery: Maple Roasted Parsnips & Carrots


Monday, July 15, 2013

Maple Roasted Parsnips & Carrots

This side dish couldn't be easier, and it's always a hit with both the family and company.  Just take a few minutes to peel and slice the veggies, pour on some oil and maple syrup, salt and let the oven do the rest.  This dish is a great accompaniment to any roasted meat, since you'll have the oven going anyway.  If you have something else cooking on a lower temperature, this will still work - just leave it in longer.

Maple Roasted Parsnips and Carrots

1 lb parsnips, peeled
1 lb carrots, peeled
2 Tbsp olive oil
1/4 cup maple syrup (grade B tastes good)
salt to taste

Cut the carrots in thirds, then cut the large ends in half again so all the pieces are roughly the same size. Do the same to the parsnips, leaving the skinny ends pretty long, and cutting the very large ends in quarters to get their size to match the carrots better.  Lay on a baking sheet, pour the oil, syrup and salt over all, then toss with your hands.

Bake at 400 degrees for about 20 min, stirring once.  Larger pieces may take longer, but watch for burning (syrup is notorious for this).  Some bits will be caramelized, but they taste great!

Shared with Allergy Free Wednesday,  Real Food Wednesday,Pennywise Platter Slightly Indulgent Tuesday, Fat Tuesday, the Homemaking LinkUp, Gluten Free Friday, Whole Food Friday, AIP Recipe Round Table, and Gluten Free Recipe Round-Up