Roasted Parsnips, Carrots and Onions
Source of Recipe
Karlette 2011
List of Ingredients
Roasted Parsnips, Carrots and Onions
500 g parsnips, cubed 1 lb
500 g carrots, cubed 1 lb
2 onions, cut into wedges 2
25 ml canola oil 2 tbsp
5 ml dried thyme 1 tsp
25 ml maple syrup or liquid honey 2 tbsp
10 ml hot mustard or grainy mustard 2 tsp
- salt & pepper to taste -
Recipe
Place parsnips, carrots, onions, oil and thyme in a greased baking dish; toss until vegetables are well coated with oil.
Roast in oven at 400 F (200 C) for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over vegetables; toss to coat.
Roast for another 20 to 25 minutes or until vegetables are tender and golden, stirring once.
Serves 6
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