Golden Maple Glazed Root Vegetables

Roasted Carrots and Parsnips Recipe 🥕

Description: Enjoy the delightful flavors of roasted carrots and parsnips with this easy and healthy recipe. Perfect for a Canadian winter night, this dish is low in protein and cholesterol, making it a guilt-free choice. With just a handful of ingredients and less than 4 hours of your time, you can whip up this inexpensive yet flavorful dish that’s ideal for weeknight dinners.

Ingredients:

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• 1 parsnip
• 1 carrot
• 1 onion
• 2 teaspoons dried thyme
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• Olive oil, for coating

Nutritional Information (Per Serving):

• Calories: 118.7
• Fat Content: 3.8g
• Saturated Fat Content: 0.5g
• Cholesterol Content: 0mg
• Sodium Content: 67.6mg
• Carbohydrate Content: 21.1g
• Fiber Content: 4.8g
• Sugar Content: 9.3g
• Protein Content: 1.5g

Servings: 8

Cooking Time: 55 minutes

Preparation Time: 10 minutes

Total Time: 1 hour and 5 minutes

Instructions:

1. Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures that your oven is nice and hot, ready to roast those delicious veggies to perfection.

2. Prepare Veggies: While the oven is heating up, prepare your vegetables. Peel and slice the parsnip and carrot into evenly sized pieces. Slice the onion as well. Place these vegetables in a baking dish.

3. Coat with Oil and Thyme: Drizzle some olive oil over the vegetables in the baking dish. Sprinkle the dried thyme on top. Toss the veggies until they are well coated with oil and thyme, ensuring even distribution of flavors.

4. Roast First Half: Place the baking dish in the preheated oven and roast the vegetables for about 30 minutes. This allows them to soften and begin to caramelize, enhancing their natural sweetness and flavors.

5. Prepare Glaze: While the veggies are roasting, prepare the glaze. In a small bowl, combine the maple syrup and Dijon mustard. Mix well until the ingredients are fully incorporated, creating a sweet and tangy glaze.

6. Coat with Glaze: After the initial 30 minutes of roasting, remove the baking dish from the oven. Pour the maple syrup and mustard glaze over the roasted vegetables. Use a spoon to toss the veggies, ensuring they are evenly coated with the delicious glaze.

7. Roast Second Half: Return the baking dish to the oven and continue roasting the vegetables for another 20 to 25 minutes, or until they are tender and golden brown. Stir the veggies once during this time to promote even cooking and caramelization.

8. Serve and Enjoy: Once the vegetables are beautifully roasted and tender, remove them from the oven. Serve hot as a side dish or as a standalone meal. The caramelized flavors and tender texture of the carrots and parsnips are sure to delight your taste buds!

Tips:

• Even Slicing: Try to slice the vegetables into evenly sized pieces to ensure they cook at the same rate.
• Customize Glaze: Feel free to adjust the sweetness or tanginess of the glaze by altering the amount of maple syrup or Dijon mustard to suit your taste preferences.
• Garnish: Sprinkle some fresh herbs like parsley or thyme on top before serving for an extra burst of flavor and a pop of color.

Final Thoughts:

This Roasted Carrots and Parsnips recipe is a wonderful addition to your repertoire of healthy and flavorful dishes. With its simplicity, versatility, and delicious taste, it’s sure to become a favorite for cozy winter dinners or quick weeknight meals. So gather your ingredients, preheat that oven, and get ready to enjoy a dish that’s both nutritious and satisfying!