Roasted Carrots and Parsnips

  • Prep Time: 10 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 8
  • About This Recipe

    “Excellent winter veggies! from Readers’ Digest”

    Ingredients

  • 1lbparsnip, peeled and cut ito 1 inch pieces
  • 1lbcarrot, peeled and cut into 1 inch pieces
  • 1cuponion, cut into wedges
  • 2tablespoonsvegetable oil
  • 1teaspoondried thyme
  • 2tablespoonsmaple syrup
  • 1tablespoonDijon mustard
  • Directions

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

  • “Excellent! I did not have any Dijon mustard, so I used Honey Dijon salad dressing….I often use the Maple/Dijon sauce in my stir fry. Yummy!”

  • “This time of year always has me yearning for good, solid root vegetables and this certainly fit the bill. We eat carrots a few times a week and I am always looking for new ways to make them. Carrots and parsnips lend themselves very well to the sweet, dijon flavor of the sauce. Even my husband, whose idea of veggies is mashed potatoes, french fries, and creamed corn loved this. He said he felt very healthy the next day at work.I had to substitute brown sugar as I didn’t have maple syrup. I will try this again exactly as written but brown sugar will work in a pinch. I also think this would work well with the grainy, country style mustards which add texture.”

  • “I really liked this and it was so easy. My family wasn’t as fond of it as I was, oh well. I made a few changes. I added cauliflower because I had some that wanted to get involved and I cooked it at 350 because the pork chops were in at 350. I will make this again because it was so easy. Thanks.”

  • “It’s a winner!I did partially cook the parsnips & carrots before putting them in the casserolethen followed the recipe and instructions I took it up to step 5 in the am and finished them just before dinner. I served these veggies with ling cod/caper sauce & maple ginger squash – It was a very nice combination. Thanks DerfMade them again did them the same way This time I served them with Chops & garlic mashed potatoes-panfried -Great combination of veggies & flavorsChristmas 2008Perfect with roast beef dinner MmmJune2010Made again got raves from my company”

  • “Actually follwed the recipe!Really great.I also found that my veggies cooked faster than the time stated.I cooked these in the morning and dumped them into a casserole bowl.I reheated them just before serving.(They were delious both hot and cold!)Only compliant was there weren’t many leftovers!”

  • “I’ve tried two different roast parsniop and carrot recipes and both times they came out a little dry and not soft enough.I don’t think it was this recipe’s fault though, as I didn’t add the onions and perhaps they would have added moisture to the dish.I did, however, marinade a few slices of tofu in the maple-dijon mix and then added it on top of the veggies when I added the maple-dijon.That was very tasty.I’m going to try this recipe again and keep experimenting.”

  • “I made this exactly as written and we loved it…perfect carmelization and nicely browned vegetables.I’ve been looking for a good roasted veggie recipe for a long time and now I’ve found it.thanks Derf :)”

  • “I didn’t change this recipe at all except to do slightly smaller quantities, and it was loved by the three generations I served it to. I’ll do it again and again.”

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