Maple-Roasted Carrots & Parsnips
Serves: 4
1 lb carrots (6 medium), peeled
12 oz parsnips, peeled
1 Tbsp vegetable oil
1 Tbsp maple syrup or pancake syrup
Season with salt and pepper
1. Heat oven to 450°F. Have a rimmed baking sheet ready.
2. Place carrots and parsnips on baking sheet. Sprinkle with oil, salt and
pepper; stir gently until evenly coated.
3. Bake 25 to 30 minutes, turning vegetables over after 15 minutes, until
tender and browned.
4. Remove from oven, drizzle with maple syrup and gently toss until
coated. Transfer to a serving bowl; serve immediately.
(From Weekend Recipes (Catherine))
_._,_._,_
Serves: 4
1 lb carrots (6 medium), peeled
12 oz parsnips, peeled
1 Tbsp vegetable oil
1 Tbsp maple syrup or pancake syrup
Season with salt and pepper
1. Heat oven to 450°F. Have a rimmed baking sheet ready.
2. Place carrots and parsnips on baking sheet. Sprinkle with oil, salt and
pepper; stir gently until evenly coated.
3. Bake 25 to 30 minutes, turning vegetables over after 15 minutes, until
tender and browned.
4. Remove from oven, drizzle with maple syrup and gently toss until
coated. Transfer to a serving bowl; serve immediately.
(From Weekend Recipes (Catherine))
_._,_._,_
