Description
Maple Roasted Carrots and Parsnips are a symphony of sweet and earthy flavors, with a beautifully tender interior and delightfully caramelized edges. They’re an incredibly simple yet elegant side dish that brings a touch of warmth and comfort to any meal.
Ingredients
400 g carrots
400 g parsnips
2–3 tbsp olive oil
1½–2 tbsp maple syrup
Instructions
Preheat your oven to 180C (350F).
Peel the carrots and parsnips.
Chop the carrots into bite-sized pieces, halving or quartering them lengthwise if they’re thick.
Cut the parsnips in half. For thicker pieces, halve or quarter them lengthwise, and consider removing the tough inner core from very large ones.
Combine the olive oil and maple syrup in a bowl. Toss the prepared vegetables in this mixture until they’re evenly coated.
Arrange the glazed carrots and parsnips in a single layer on a baking tray. Roast for about 1 hour, or until the edges are nicely browned, sticky, and tender inside.
Notes
Even Cutting is Key: Try to cut your carrots and parsnips into similar sizes so they cook at the same rate. This prevents some pieces from being overcooked while others are still underdone.
Watch for Tenderness: The best way to check if your vegetables are ready is to pierce them with a fork. They should be easily pierced and tender when you bite into them.
Embrace the Browning: Those browned, sticky edges are where the flavor magic happens. Don’t be afraid if they look deeply caramelized; that’s exactly what you’re aiming for.
Roasting Tray Choice: A rimmed baking sheet is ideal for catching any glaze that might drip, and its flat surface is perfect for arranging the vegetables in a single layer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: Vegetarian
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A