Roasted Parsnips & Carrots with Cardamom and Maple Syrup are a glorious mix of yellow parsnips and vibrant orange carrots which are oven roasted to a tender crisp, and then drizzled with pure maple syrup and sprinkled with spicy and sweet cardamom to finish.
Roasted Parsnips & Carrots a perfect recipe for fall (or any time of the year) and one that Mother Nature herself would be proud to serve on her own #SundaySupper table!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Roasted Parsnips & Carrots with Cardamom and Maple Syrup is available near the end of this post.
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.
Unprocessed means nothing has been packaged by manufacturers with all manner of shelf stabilizers, additives, colors, and/or fragrances added to the product.
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.
The ingredient list for making Roasted Parsnips & Carrots with Cardamom & Pure Maple Syrup is 100% real, and 100% unprocessed food. You’ll need;
- Olive Oil
- Ground Cardamom
- Pure Maple Syrup
- Salt & Pepper
If you think the ingredient list for Roasted Parsnips and Carrots is short and sweet, wait until you find out how easy they are to make;
- Peel the parsnips and carrots. Cut the peeled vegetables into 2″ – 2½” batons. Place the parsnips and carrots in a large bowl and toss them with olive oil and butter.
- Layer the prepared vegetables onto a prepared baking sheet and drizzle them with pure maple syrup. Sprinkle the vegetables with the ground cardamom, salt, and pepper. Roast them in a 425-degree preheated oven for 30 minutes, flipping them halfway through the cooking process.
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 Cardamom and Maple Syrup. What can be more beautiful and unprocessed than that?
Below is the printable recipe card for today’s Roasted Parsnips & Carrots with Cardamom & Pure Maple Syrup. If you’ve enjoyed this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post, OR in the recipe card feature, itself. Thank you so very much! 🙂
- 4-5 large parsnips, peeled and cut into 2" batons
- 4-5 large carrots, peeled and cut into 2" batons
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- ½ cup pure maple syrup
- 2 teaspoons ground cardamom
- 1½ teaspoons coarse salt
- ½ teaspoon ground black pepper
Preheat oven to 425 degrees.
Place the parsnips and carrots in a large bowl.
In a medium bowl, whisk together the olive oil, butter, and maple syrup. Pour the wet ingredients over the parsnips and carrots and toss to coat.
Pour the vegetables in an even layer on a prepared baking sheet which has been covered with tin foil (optional)
Sprinkle the parsnips with the salt, pepper, and ground cardamom.
Roast in a preheated oven for 15 minutes. Remove the baking sheet from the oven, toss the vegetables, and return the vegetables to the oven to roast for an additional 15-20 minutes.
Serve hot and enjoy!
Tools and equipment;
baking sheet, tin foil, large bowl, vegetable peeler, chef's knife, cutting board, wooden spoon, measuring spoons and measuring cups.
I sincerely hope you’ve enjoyed today’s Kudos Kitchen recipe for Roasted Parsnips & Carrots with Cardamom and Maple Syrup as much as I’ve enjoyed bringing it to you!
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
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
Join 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.
Should you have any questions regarding this recipe for Roasted Parsnips & Carrots with Carmadom and Maple Syrup, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!