Roasting the carrots and parsnips at a high temperature brings out their innate sweetness. Let them cook until the edges are charred and crispy. Courtesy of sweetpaulmag.com
- Serves 4
1 tablespoon maple syrup
1 tablespoon butter
1 tablespoon Two Rivers Olive Oil
8 oz multi-colored carrots
8 oz parsnips
large pinch of salt
pepper, to taste
1 tablespoon chopped parsley
Preheat the oven to 400°F.
Melt together the maple syrup, butter, and olive oil then, set aside.
Scrub off any dirt from the carrots—if they are multi-colored you will not want to peel them. If you only have conventional carrots, peel and cut them.
Peel and cut the parsnips.
Toss together the carrots, parsnips with melted butter, olive oil, and maple syrup.
Season with salt and pepper.
Spread out onto a rimmed baking sheet and roast until caramelized along the edges. This will take about 30–40 minutes.
Let cool slightly then toss with the chopped parsley and taste to adjust seasoning
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