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Recipe: Roasted Carrots and Parsnips (using maple syrup and Dijon mustard)

Side Dishes - Vegetables
ROASTED CARROTS AND PARSNIPS

1 pound carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
1 cup onion wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
1 tablespoon maple syrup
1 tablespoon Dijon mustard

Preheat oven to 400 degrees F.

Place carrots and parsnips in a lightly greased 13x9-inch baking dish along with onion, oil and thyme. Toss to coat vegetables with the oil.

Roast in preheated oven at 400 degrees F for 30 minutes.

In a small bowl, combine maple syrup with Dijon mustard. Pour over vegetables; toss to coat.

Roast vegetables for 20 to 25 minutes more, stirring once, until vegetables are tender and golden.

Makes 8 servings
Source: Great Food Fast by Bev Callaghan and Lynn Roblin
MsgID: 3153506
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 11-14 thru 11-21-10 Daily Recipe Swap (A...
Board: Daily Recipe Swap at Recipelink.com
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