Roasted Parsnips and Carrots w/ Maple Syrup and Cardamom #SundaySupper – Unprocessed Foods

Parsnips and Carrots are roasted to sweet perfection and then drizzled with pure maple syrup and sprinkled with sweet and spicy cardamom.

Unprocessed foods. What does that term mean exactly? Well, in a nutshell it means nothing that comes in a box, can or package that sits on the grocery store shelf for an extended period of time. Nothing that’s been packaged by manufacturers with all sorts of shelf stabilizers, additives, colors and fragrances added. Figure it this way; if you’ve seen it on a TV commercial, odds are, it’s not unprocessed, and it’s not something you or your family should be eating in your diet on a regular basis.


Unprocessed foods are foods the way Mother Nature intended us to eat them. Pure, straight from the earth’s goodness with all their natural colors and flavors inherently provided by the sun, soil and rain.

With this month’s #SundaySupper theme being unprocessed foods, I’ve decided to share with you my simply delicious recipe for Roasted Parsnips and Carrots with Maple Syrup and Cardamom. What can be more beautiful and unprocessed than that?

Roasted Parsnips and Carrots with Maple Syrup and Cardamom is the perfect side dish for the fall table.

Glorious yellow parsnips and vibrant orange carrots are oven roasted to a tender crisp and then drizzled with pure maple syrup and sprinkled with spicy and sweet cardamom to finish. It’s a perfect recipe for fall and one that Mother Nature herself would be proud to serve on her own #SundaySupper table!

ROASTED PARSNIPS AND CARROTS WITH MAPLE SYRUP AND CARDAMOM
Serves: 6-8        Prep Time: 10 minutes       Cook Time: 25-30 minutes
{PRINT THIS RECIPE}

4-5 large parsnips
4-5 large carrots
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons pure maple syrup
2 tablespoons butter, melted
2 teaspoons ground cardamom

-Preheat oven to 425 degrees
-Peel the parsnips and carrots. Chop each into 2″ batons and place in a large bowl.
-Drizzle the batons with the olive oil and season with salt and pepper. Toss with hands to coat.
-Pour the batons out onto a single layer on a baking sheet.
-Roast in a preheated oven for approximately 20 minutes, flipping them with a spatula half way through.
-Remove from the oven and drizzle with the pure maple syrup, melted butter and sprinkle evenly with cardamom.
-Return to the oven for at another 10 minutes, or longer if you want more caramelization.
-Place the veggies in a serving bowl and serve hot.

Roasted Parsnips and Carrots with Maple Syrup and Cardamom is the perfect veggie side dish for the fall table.

Roasted Parsnips and Carrots with Maple Syrup and Cardamom are sweet, spicy and savory. Perfect for the fall table.

A big THANK YOU goes out to DB (aka Foodie Stuntman) of  Crazy Foodie Stunts for all his hard work in hosting this week’s #SundaySupper theme of unprocessed foods.

And now, let me share with you all the wonderfully appetizing and unprocessed foods and recipes that the other members of the #SundaySupper team are sharing with you today. Cheers to your good health. May you all live long and prosper 🙂

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Until we eat again,

18 Comments

  1. Thank you for the smile and your explanation of no TV commercials probably means a food is unprocessed. Also appreciate the explanation of how to roast extra delicious carrots and parsnips!

  2. I always seek out parsnips this time of year. I can't wait to cook them with your recipe.

  3. Oh my goodness – I am pinning this to make with my next roast! I think with the cardamom and maple syrup glaze this is going to be my new fall favourite!

  4. Are you sure you didn't steal this dish from another source? hahahaha

    There's a reason why these ingredients pair so well together and you executed them beautifully.

  5. I adore roasted veggies…and this combination plus the maple syrup make for a perfect autumn side!

    P.S. Nearly spit my tea out when I saw Foodie Stuntman's comment….too funny!

  6. I love roasted veggies of any kind. But add cardamom and I'm in foodie heaven! Thanks for sharing with #SundaySupper.

  7. I bet if she had them this way my mom would LOVE parsnips!

  8. This is the perfect fall side dish. I love your addition of cardamom, I bet these veggies taste incredible!

  9. This is my favorite way to eat carrots (apart from crudité) love the cardamom addition 🙂 Hope you are having a fantastic Sunday!

  10. Nice idea! This sounds like something I need to try

  11. Yum yum yum!! My daughter and I both adore parsnips! This may be making an appearance on my Thanksgiving table!!

  12. I love carrots and parsnips together. I bet the cardamom works great in here!

  13. Roasting veggies is the best – especially root veggies. And cardamom is one of my favorite spices. Great recipe!

  14. Confession: I've never cooked with parsnips before! (I can't even say if I've tried them–gasp!) Will absolutely be buying parsnips at the market today–thanks for the inspiration, and cheers to this unprocessed recipe!

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