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Recipe: Maple Mustard Roasted Carrots & Parsnips  {Vegan & GF}

July 19, 2018

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
  1. Preheat oven to 200C. Peel the carrots and parsnips and slice into even batons.
  2. Whisk together the oil, mustard and maple syrup. Add the carrot and parsnip, tossing to coat.
  3. Lay veggies on a baking paper lined tray in a single layer and bake for 30 mins, or until just tender
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carrotsmaplemustardparsnipsroastveggies
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Misc Savory  / Recipes  / Salads & Side Dishes  / Uncategorized  / Vegan  / Vegetarian

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2 Comments


Cimmie
July 19, 2018 at 3:19 pm
Reply

Sides for dinner this evening



    Sarah
    July 20, 2018 at 2:54 pm
    Reply

    It’s so good, I hope you love it! Happy Cooking xx

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