Ingredients
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1
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1
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1
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2
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1
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2
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1
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Directions
Roasted Carrots and Parsnips, Excellent winter veggies! from Readers’ Digest, Loved this! Especially the onions – all caramelized goodness. Next time I will add more!, This time of year always has me yearning for good, solid root vegetables and this certainly fit the bill. We eat carrots a few times a week and I am always looking for new ways to make them. Carrots and parsnips lend themselves very well to the sweet, dijon flavor of the sauce. Even my husband, whose idea of veggies is mashed potatoes, french fries, and creamed corn loved this. He said he felt very healthy the next day at work.I had to substitute brown sugar as I didn’t have maple syrup. I will try this again exactly as written but brown sugar will work in a pinch. I also think this would work well with the grainy, country style mustards which add texture.
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Steps
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1
Done
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Preheat Oven to 400 Degrees. |
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2
Done
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Place Parsnips, Carrots, Onions, Oil and Thyme in Prepared Baking Dish, Toss Until Veggies Are Well Coated With Oil. |
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3
Done
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Roast in Oven For 30 Minutes. |
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4
Done
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Meanwhile, in a Small Bowl, Combine Maple Syrup and Mustard. |
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5
Done
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Pour Over Veggies, Toss to Coat. |
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6
Done
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Roast For Another 20 to 25 Minutes or Until Veggies Are Tender and Golden, Stirring Once. |
