Roasted Carrots and Parsnips

By Derf on January 30, 2002

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Ingredients

    1. 1 lb parsnip, peeled and cut ito 1 inch pieces
    2. 1 lb carrot, peeled and cut into 1 inch pieces
    3. 1 cup onion, cut into wedges
    4. 2 tablespoons vegetable oil
    5. 1 teaspoon dried thyme
    6. 2 tablespoons maple syrup
    7. 1 tablespoon Dijon mustard

Directions

  1. Preheat oven to 400 degrees.
  2. Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
  3. Roast in oven for 30 minutes.
  4. Meanwhile, in a small bowl, combine maple syrup and mustard.
  5. Pour over veggies, toss to coat.
  6. Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.
 
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