Roasted Parsnips and Carrots
The flavors of Roasted Parsnips and Carrots are great by themselves but add a dash of cardamom, and a drizzle of pure maple syrup and you now have a side dish that is a worthy companion for anything (and everything) else vying for attention on the dinner plate.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish, Vegetables - Side Dish
Cuisine: healthy, Vegetables
Servings: 6 servings
Calories: 169kcal
- 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
- cooking spray
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, cooking spray
Serving: 1cup | Calories: 169kcal | Carbohydrates: 23g | Protein: 0g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 650mg | Potassium: 221mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8135IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.2mg