Oven-Roasted Carrots and Parsnips with Rosemary and Maple Syrup

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Oven-Roasted Carrots and Parsnips with Rosemary and Maple Syrup

 

Roasting deepens the natural sweetness of parsnips, carrots and onions. They

take on a more complex character with the addition of maple syrup and rosemary.

 

6 medium parsnips, halved lengthwise, cut into 3x1/4-inch strips

6 medium carrots, halved lengthwise, cut into 3x1/4-inch strips

3 medium onions, cut into 1-inch wedges

4 teaspoons minced fresh rosemary, divided

1/4 cup olive oil

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground pepper, optional

1/2 cup maple syrup

 

1. Heat oven to 425 degrees F. In large bowl, combine parsnips,

carrots, onions and

2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and

pepper. Drizzle over vegetables; toss. Place on 17x12-inch rimmed baking

sheet.

 

2. Bake 30 to 35 minutes or until vegetables are lightly browned and tender,

stirring occasionally. Drizzle with maple syrup; stir gently. Bake an

additional 5

minutes. Sprinkle with remaining 2 teaspoons rosemary.

 

12 (1/2-cup) servings

 

Original recipe called for honey, not maple syrup.