Roasted Parsnips and Carrots

3.50 from 4 votes

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

Cook Time30

Total Time45

Course: Side Dish, Vegetables - Side Dish

Cuisine: healthy, Vegetables

Servings: servings

Calories: 169kcal

Author: Renee Goerger

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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

Nutrition