Maple-Roasted Carrots & Parsnips
Description
This simple but stunning side dish brings sweetness, earthiness, and a little tang to the Thanksgiving table. Carrots and parsnips are roasted until tender and caramelised, coated in a maple and mustard glaze that enhances their natural flavours.
A sprinkle of thyme or rosemary gives it that unmistakable holiday aroma. This side is as beautiful as it is delicious, offering colour and contrast to richer dishes like stuffing and mashed potatoes.
Ingredients
- 300 g carrots, peeled and cut into batons
- 300 g parsnips, peeled and cut into batons
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tsp wholegrain mustard
- 2 tsp fresh thyme leaves ((or rosemary))
- salt and black pepper ((to taste))
Instructions
- 1 Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
- 2
In a large bowl, toss the carrot and parsnip batons with olive oil, maple syrup, mustard, and thyme. Season with salt and pepper.- 3
Spread the vegetables in a single layer on the prepared tray. Roast for 30–35 minutes, flipping halfway, until tender and caramelised.- 4
Serve warm, garnished with a few extra thyme leaves if desired. - 2