|So tasty there were no leftovers.|
Me: I was thinking we would just chop them and make some sort of maple syrup or honey glaze.
K: Sounds good, I wish we had some ginger.
Me: Oh, I had one and threw it in too. I was thinking maybe some coriander?
Me: Naw. But something like that.
K: Yeah, something brown.
Around this point K stuck her head in the spice cupboard and kept rattling off items until we ended up with orange peal, apple cider vinegar, and rosemary to mix with our ginger and maple syrup. They turned out really well. Most people had not tried parsnip before or had not had it in a long time, so it was an adventure for all in the end. I think this is an excellent way to introduce parsnip to anyone who maybe apprehensive about it. It is so tasty!
Roasted Carrots & Parsnips
Makes about 8 sides, we didn't actually measure anything besides the veggies, so the measurement are about what we used.
- 1 lb of carrots
- 1 lb of parsnip
- 1 tablespoon olive oil
- 1 inch long piece fresh ginger
- 1/2 cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon orange peal
- 2 tablespoons dried rosemary
- Preheat the oven to 350 degrees.
- Peal the carrots and parsnip. Cut into one inch pieces and toss with olive oil. Place in a 9 x 13 baking dish.
- Peal and zest the ginger and mix in a small bowl with the syrup and vinegar. Pour over the carrots and parsnip. Toss lightly to coat.
- Sprinkle the orange peal and rosemary evenly over the vegetables.
- Bake for 45 minutes or until the vegetables are tender when pierced with a fork.