Maple Glazed Carrots & Parsnips
This was my favorite vegetable dish that I prepared on Thanksgiving. I am definitely going to be adding this to the rotation of vegetables I regularly cook for dinner. I never knew parsnips could be so good. I used a recipe from Martha Stewart and adapted it just a little.
Ingredients & Directions:
- 1 1/4 pounds (about 6) parsnips, peeled
- 3/4 pound thin carrots, (about 12), peeled
- 4 Slices Apple Wood Smoked Bacon, each cut into 4 pieces
- 10 Sprigs Fresh Thyme
- 1/4 C Pure Maple Syrup
- Salt & Pepper
Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon (or eat like I did) and thyme. Serve immediately.
(Steven)
