Summary: It’s so cold at the moment and I’ve been craving and making big bowls of hearty veggies. Roasting is such a good way to bring out the flavour of veggies. I normally toss mine in a little oil and sprinkle them with salt but I fancied something a bit special. These maple mustard parsnips and carrots have a wonderful balance or sweet and earthy. They are wonderful! I think even the most stubborn of veggie phobic people could love these candied sticks of root vegetable goodness. Of course this dish would be a super addition to a Sunday roast but I paired these with simple bowl of steamed broccoli, brussel sprouts, green beans and mash potatoes. When a special side dish is this easy, I’m happy to add it to any weeknight meal. In fact this will probably make into our regular rotation.
Ingredients
- 500g carrots
- 500g parsnip
- 2 tblsp garlic olive oil
- 2 tblsp mustard – Australian or Dijon
- 4 tblsp maple syrup
Instructions
- Preheat oven to 200C. Peel the carrots and parsnips and slice into even batons.
- Whisk together the oil, mustard and maple syrup. Add the carrot and parsnip, tossing to coat.
- Lay veggies on a baking paper lined tray in a single layer and bake for 30 mins, or until just tender
2 Comments
Sides for dinner this evening
It’s so good, I hope you love it! Happy Cooking xx