Sunday, October 28, 2012

Maple-Roasted Carrots and Parsnips



Here is a delicious way to serve carrots and parsnips that I found on At Home with Vicki Bensinger.  We love carrots but I often forget about how delicious and sweet roasted parsnips can be.  The original recipe from Nigella Lawson calls for only parsnips but Vicki took it a step further and added carrots.  What a great combination!  These would be perfect addition to your holiday dinner table but they are so simple to prepare they are wonderful for any week night meal also.  


The maple syrup gives them an even greater depth of sweetness that is simply wonderful! Last spring I was very lucky to win a giveaway at Fresh New England of some wonderful maple syrup from the North Hadley Sugar Shack in Maine, along with some maple candy and beautifully-packaged soap.  Thank you, El :) I used this amazing New England maple syrup on my roasted carrots and parsnips but any good maple syrup will taste great.

 

Speaking of carrots, my Oh Happy Plates Pinterest assignment for October was the color orange :)


After looking at all of my carrot-styling shots, I noticed the great shadows on this next one and I had fun with PicMonkey and added a spooky overlay to make it a little more creepy for Halloween...Mwahahahaahhaha...


Maple Roasted Carrots and Parsnips
Adapted from At Home with Vicki Bensinger who adapted it from Nigella Lawson
Printable Recipe

Serves 6

1-1/4 pounds parsnips
1-1/4 pounds carrots
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup
Salt &  Freshly-ground Pepper to Taste
Optional: Freshly chopped parsley and spinach or arugula leaves for serving

Preheat the oven to 400 degrees F.

Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.  Prepare carrots the same way. 

Mix together the vegetable oil, maple syrup and salt & pepper. 

Place the parsnips and carrots on a rimmed baking pan. Pour the oil mixture over the vegetables and toss them well so that all of the pieces are coated.

Roast  for 40-50 minutes, or until they are tender and golden brown.

To serve, place a layer of cleaned spinach leaves or arugula on a platter and spoon the roasted parsnips and carrots on top.  Sprinkle with fresh, chopped parsley, if desired.

Note:  The original recipes states that it serves 8 but I feel the portion size after roasted is better for 6.

50 comments:

  1. Think this is my new side for Thanksgiving! Beautiful photos, Susan. xo

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  2. This sounds like a winning combination and it looks delicious!!

    Best,
    Bonnie

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  3. absolutely nice and I love your pictures, look amazing!!

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  4. Those do look good and I really like the taste of Maple. Congratulations on winning!
    I love experimenting with PM. I need to take the time and try out more of their features.
    Have a great week.

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  5. This sounds like a dish I'd love to serve at a holiday table. So colorful and it sounds fabulous!

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  6. I love parsnips and I'm sure I'd love this recipe. I have sweet potatoes, yams, small red potatoes, onions and peppers ready to roast for dinner - I might just give them a little jolt of maple syrup.

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  7. I have parsnips from my veggie to use, and this sounds wonderful.

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  8. Mmmmm..this does sound like the perfect Thanksgiving Day side dish! I love your presentation, Susan.

    The scary carrot photo is so funny! Mine look that way sometimes when I cme from vacation and open the refrigerator veg bin...yikes! lol

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  9. Orange carrots and white carrots (parsnips) with a little bit of Vermont maple syrup have been a favorite since I was a small child. I can't tell you how many times I have been so thankful my mother loved vegetables and exposed us to so many as little kids.

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  10. This sounds like a great recipe to serve for those fabulous autumn dinners. I love the flavor of maple syrup and the one you have looks very special.

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  11. They look so good. Soon as I can get to the store, I'm getting some parsnips! Love that spooky carrot shot, ha!

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  12. I am sure they are delicious..not to mention the glorious colors:-)
    Thank you..Such cute gifts too:-)

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  13. What stunning colours and flavours my friend :)

    Cheers
    Choc Chip Uru

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  14. Susan, there ain't any veggies that I don't like, but these two are two my top favourite ingredients. It looks irresistibly delicious!

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  15. Wew like sweet glazed carrots but I often forget about parsnips, which we also enjoy. This sounds like a dish we'd go for.

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  16. Susan~ Your parsnips & carrots look and sound delicious with the maple syrup! I love your sinister carrot photo~ they almost look like witch fingers :)

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  17. Oh yum! I've never tried parsnips before - so this might be the time!

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  18. I have never had parsnips either but willing to try anything. I love the flavor of a good maple syrup. These sound easy and delicious.

    Carolyn/A Southerner's Notebook

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  19. You know I don't think I've ever had a parsnip! Is that weird? You've inspired me to try them in this recipe.

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    1. I never had them growing up either. I discovered them as an adult but only used them in stews at first. They really are mild, sweet and delicious - just like carrots are when roasted.

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  20. I've never tried parsnips before ! This sounds a perfect side dish!

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  21. wow such a simple and flavorful recipe will try for sure

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  22. I discovered the combo of parsnips and carrots a few months back when I made a salad with yogurt dressing and loved it! This dish with the maple syrup sounds heavenly, I could eat the entire platter!

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  23. Carrot and parsnips, they look delicious! Maple syrup is very expensive over here! Would love to give this a try someday! Love the picture of the "spooky carrots"! :)

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    1. Maybe you could use brown sugar or honey instead, KF.

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  24. What a great idea for a Thanksgiving side dish, and love the addition of maple syrup. Thanks for the recipe. Pinned.

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  25. We don't have parsnips here but I will definitely try it with carrots. I love them and eat them as often as I can!

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  26. I never cooked with parsnips...after seeing your post I must look for it...they look great paired with carrots...love the color and the flavors.
    Have a great week Susan :)

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  27. Oh how I love these! So happy for fall vegetables and maple syrup makes EVERYTHING even more delicious! (I felt like Buddy the Elf when I said that hehe).

    Sues

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  28. Yum!
    My children have never tried parsnips, this looks like
    something I can make for them.

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  29. This is a beautiful recipe! I love carrots and parsnips together but never used maple syrup! What a great addition! Your pictures are delicious too!

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  30. My favorite veggie is roasted carrots-I could live on them so I will be trying this wonderful recipe- perfect side dish for the upcoming holidays;-)
    I always think that Halloween decorations should be a little bit spooky;-)

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  31. Lol I'm liking the creepy carrots :) This dish is already on the holiday menu - I love doing roasted veggies and maple syrup will give it a great sweetness.

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  32. The mild flavor of maple is divine for roasted vegetables. I will remember that! I have a garden that is full of root vegetables....Plenty of carrots planted too. Thanks for sharing this with us.

    Happy Autumn to you!

    Velva

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  33. I love roasted root vegetables and these look divine. :) I usually drizzle a little honey on mine before roasting. Gotta try with maple syrup next time! Have a wonderful rest of the week.

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  34. Dearest Susan, Roasted Carrots and Parsnips! This is my kind of food!!! Beautiful! and I'm sure the syrup added a gorgeous flavor. THANK YOU SO MUCH for your lovely comment.I'm glad you're part of the group and I'm certainly happy to see your lovely creations every month :)

    Have a wonderful weekend!

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  35. Absolutely gorgeous, Susan! I adore parsnips and this has motivated me to share my favourite recipe with you - I must post about it: roasted parsnips, tossed with sauteed leeks and salt and pepper. That simple and that delicious. The left overs make a stellar soup pureed with a pear.
    :)
    V

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  36. Carrots is(are?) one of my most favorite foods and not a day goes by that I don't eat it in some form..I believe in all its virtues. This is a lovely recipe and so beautifully photographed by you. And right in the colours of autumn..extra special!
    Ronelle

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  37. I've never been a huge fan of parsnips, but have come to conclusion it was the manner in which my mother prepared them. I've had them several times in the past couple years and loved them. Roasted, they are wonderful. Love this dish,]!

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  38. I'm a sucker for roasted root veggies, especially after seeing htat maple glaze! Yum!!

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  39. Roasted Root Vegetables just make me happy!!! YUM

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  40. I love root vegetables. These look delicious. They pair perfectly with the maple.

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  41. Susan your display of this dish is so pretty setting on the greens, such a nice idea.

    I can't wait to see what you create with Mamma's book.

    So glad your family enjoyed this recipe.

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  42. We'll be having a small American Thanksgiving celebration in France this year, and I am absolutely going to try this!

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  43. Parsnips are so sweet in the fall and must be delicious in this recipe.

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