Even people who don’t like parsnips or sweet potatoes usually love them in this dish. The maple glaze is subtle, adding just a hint of sweetness to the individual vegetables. Personally, I like eating these roots cold for lunch the next day!
What you’ll need:
1 pound parsnips, peeled and sliced into 2 inch lengths
1 pound carrots, peeled and sliced into 2 inch lengths
1 large sweet potato, peeled and cut into large pieces
TIP: Sweet potato cooks faster so cut the pieces larger than the carrots and parsnips
TIP: Brussels sprouts are also fabulous in this medley
¼ cup maple syrup
TIP: Brown sugar works as well, but keep an eye on it as it can start to burn.
2 to 3 tablespoons of canola or olive oil
Salt and pepper to taste
Optional: A handful of craisins for garnish
What you’ll do:
Heat oven to 400 degrees.
Place vegetable pieces in 9 x 13 pan. Sprinkle with salt and pepper and drizzle with oil. Toss to coat well.
Drizzle with maple syrup (or coat with brown sugar) and place pan in oven. Bake for 35 to 45 minutes, tossing every 10 to 15 minutes, until softened and just turning brown. Place on server and sprinkle with craisins.
TIP: If you like your vegetables caramelized, roast in a 450 degree oven.
Like this? Pair it with these other gf and me recipes:
Photo credit: gf and me 2014