Maple-Glazed Carrots and Parsnips (classic)
Printed from Inclusive Kitchen — Maple-Glazed Carrots and Parsnips
Maple-glazed carrots and parsnips are a classic side dish that beautifully balances sweetness and earthiness. The vibrant colors of the vegetables, combined with the rich, amber hue of maple syrup, create a visually appealing dish that is as delightful to look at as it is to eat. This recipe is perfect for holiday gatherings or a cozy family dinner, bringing a touch of warmth and comfort to the table.
Historically, carrots and parsnips have been staples in European cuisine for centuries, often used in hearty winter dishes. The addition of maple syrup, a quintessentially North American ingredient, adds a unique twist that elevates this dish to new heights. It’s a wonderful example of how traditional recipes can evolve by incorporating local flavors.
To prepare this dish, you’ll need to embrace the natural sweetness of the vegetables while balancing it with a hint of salt and the rich flavor of butter. The result is a side dish that complements roasted meats beautifully, making it a versatile choice for any occasion. And remember, if anyone asks why you’re serving vegetables, just tell them it’s a “root awakening” for their taste buds!
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 2 tablespoons unsalted butter
- 1 4 maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
- Begin by preheating your oven to 400°F (200°C). This temperature allows the vegetables to roast evenly, caramelizing their natural sugars for a sweet flavor.
- While the oven heats, wash and peel 1 pound each of carrots and parsnips. Cut them into uniform pieces, about 1 to 2 inches long, to ensure even cooking.
- In a large mixing bowl, combine the cut carrots and parsnips with 2 tablespoons of unsalted butter, melted. Toss the vegetables until they are well-coated, which helps them roast beautifully.
- Add 1/4 cup of maple syrup to the bowl along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. The maple syrup not only adds sweetness but also creates a lovely glaze.
- Toss everything together again until the vegetables are evenly coated in the syrup and seasonings. This step is crucial for ensuring every bite is flavorful.
- Transfer the glazed vegetables to a large baking dish, spreading them out in a single layer. This allows for proper roasting and prevents steaming.
- Place the baking dish in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through cooking to promote even browning.
- Check for doneness by piercing a carrot and parsnip with a fork; they should be tender but still hold their shape. If they need more time, roast for an additional 5 minutes.
- Once done, remove the dish from the oven and sprinkle with 1 teaspoon of fresh thyme. This adds a fragrant herbal note that complements the sweetness.
- Let the vegetables cool for a few minutes before serving. This brief resting period allows the glaze to thicken slightly, enhancing the overall flavor.
- Serve warm as a delightful side dish to your favorite roasted meats or as part of a vegetarian feast. The combination of flavors will surely impress your guests.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water if needed.
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 2
- Fat g: 7
- Sugar g: 12
