Ingredients
- 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
Instructions
- 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.
Notes
Dori Ross
Author