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Here is a simple and rustic root vegetable side dish offering for your Thanksgiving spread. Have you ever roasted parsnips? They’re similar to carrots in texture and flavor, but have a certain little oomph to them, a more complex cousin, if you will. If you prefer just parsnips or just carrots, you can certainly adapt this recipe to be one or the other, but I was very fond of the mix of the two, for both a wonderful earthy flavor and a pretty presentation.
This is very easy to do, which will be a warm welcome on Thanksgiving when you have lots of other more complicated dishes to fuss over. Peel, cut, toss, roast. Done. Roasting them in a maple, mustard, and thyme glaze really makes these vegetables shine and highlights their natural flavors.
1lb whole carrots, peeled and sliced into matchsticks
1lb parsnips, peeled and sliced into matchsticks
3T olive oil
2T pure maple syrup
1T whole grain mustard
1t dry thyme
sea salt & freshly cracked black pepper
Preheat oven to 400 degrees. Line a large baking sheet with foil. Spray the foil with non-stick spray.
Add the prepared carrots and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper.
Roast for 15 minutes. Stir and turn the vegetables. Roast another 15-20 minutes or until tender and caramelized on the edges. Transfer to a serving dish and drizzle with the remaining maple mustard mixture. Serve.
A little fresh parsley or thyme on top would be lovely for serving.