Carrots and parsnips are culinary “cousins” that transform into sweet, caramelized delights when roasted. What’s more, they’re almost effortless to cook! Our recipe will have you munching delicious oven-roasted, maple-glazed carrots and parsnips in no time.
Make your Carrots and Parsnips more Interoasting
There are many ways to cook carrots and parsnips, but oven roasted is our favorite. When boiled, or steamed, these veggies can taste rather bland. In contrast, the dry heat of roasting concentrates the flavors. It also caramelizes the sugars for a super-sweet result! So, say goodbye to boring root veggies – roasting is the way to go.
Why Maple Syrup?
The answer is simple – maple syrup is vegan! This fact is important because people often glaze roasted parsnips and carrots with a honey-based recipe. Unfortunately, the honey industry is unkind to bees, and a lot of honey carries traces of antibiotics and insecticides.
So stick with maple syrup – the compassionate, nutty, and deliciously caramelly plant-based alternative.
How to Roast Parsnips and Carrots
When you prepare the vegetables, make sure they are all cut to the same thickness. If there is too much variation, some pieces will burn, with others still raw in the middle. It’s also perfectly fine to leave the peels on the carrots – but make sure you give them a thorough scrubbing first. Don’t try this with the parsnips; their skin is a little too tough.
Next, toss the carrots and parsnips with olive oil, maple syrup, salt, and pepper – now they’re ready to be roasted! Place the veggies into a baking dish or roasting pan. Now roast the parsnips and carrots at 400F for around 40-45 minutes, or until they’re soft and starting to caramelize (go brown).
We like to finish this dish off with a festive touch, sprinkling the veggies with pomegranate arils and flat-leaf parsley.
Note: if you want to make your roasted parsnip and carrot a little healthier, you can leave out the maple syrup and/or the oil.
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