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.

 

These were some of the prettiest carrots I have ever bought! 


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.
Posted by SavoringTime in the Kitchen at 3:43:00 PM
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50 comments:

  1. Barbara F.October 28, 2012 at 3:48 PM

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

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  2. From the KitchenOctober 28, 2012 at 4:25 PM

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

    Best,
    Bonnie

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  3. Gloria BakerOctober 28, 2012 at 4:57 PM

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

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  4. Glenda/MidSouthOctober 28, 2012 at 5:02 PM

    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. VeeOctober 28, 2012 at 5:26 PM

    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. PondsideOctober 28, 2012 at 5:39 PM

    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. Debbie@Mountain BreathsOctober 28, 2012 at 6:05 PM

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

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  8. LynnOctober 28, 2012 at 6:07 PM

    Sounds perfect and has pretty color:@)

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  9. Pat @ Mille Fiori FavoritiOctober 28, 2012 at 8:09 PM

    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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  10. MarigeneOctober 28, 2012 at 8:25 PM

    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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  11. Fresh Local and BestOctober 28, 2012 at 8:29 PM

    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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  12. Carol @ Always Thyme to CookOctober 28, 2012 at 8:31 PM

    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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  13. La Table De NanaOctober 28, 2012 at 8:32 PM

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

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  14. Choc Chip Uru @ Go Bake YourselfOctober 28, 2012 at 11:55 PM

    What stunning colours and flavours my friend :)

    Cheers
    Choc Chip Uru

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  15. Angie's RecipesOctober 29, 2012 at 12:14 AM

    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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  16. Big DudeOctober 29, 2012 at 5:40 AM

    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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  17. MaryOctober 29, 2012 at 5:42 AM

    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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  18. AmandaOctober 29, 2012 at 9:27 AM

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

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  19. SoutherncookOctober 29, 2012 at 10:07 AM

    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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  20. Valerie@chateaualamode.typepad.comOctober 29, 2012 at 4:23 PM

    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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    Replies
    1. SavoringTime in the KitchenOctober 30, 2012 at 10:09 AM

      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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  21. Chiara October 29, 2012 at 5:16 PM

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

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  22. chow and chatterOctober 29, 2012 at 7:20 PM

    wow such a simple and flavorful recipe will try for sure

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  23. tasteofbeirutOctober 29, 2012 at 7:40 PM

    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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  24. kitchen flavoursOctober 30, 2012 at 5:10 AM

    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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  25. Lea Ann (Cooking On The Ranch)October 30, 2012 at 6:05 AM

    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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  26. KaterinaOctober 30, 2012 at 10:26 AM

    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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  27. JulianaOctober 30, 2012 at 1:19 PM

    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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  28. We Are Not MarthaOctober 30, 2012 at 2:49 PM

    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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  29. The Red ApronOctober 30, 2012 at 7:03 PM

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

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  30. Yvonne @ StoneGableOctober 30, 2012 at 8:44 PM

    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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  31. UnknownOctober 30, 2012 at 10:23 PM

    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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  32. Food JauntsOctober 31, 2012 at 6:56 AM

    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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  33. VelvaOctober 31, 2012 at 8:27 PM

    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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  34. AmyNovember 1, 2012 at 12:22 AM

    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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  35. Aldy November 1, 2012 at 3:31 AM

    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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  36. A Canadian FoodieNovember 1, 2012 at 9:06 PM

    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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  37. myfrenchkitchenNovember 2, 2012 at 2:57 AM

    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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  38. BarbaraNovember 2, 2012 at 6:53 AM

    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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  39. JoanneNovember 2, 2012 at 10:32 AM

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

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  40. ValNovember 2, 2012 at 2:09 PM

    Roasted Root Vegetables just make me happy!!! YUM

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  41. Amy (Savory Moments)November 2, 2012 at 9:28 PM

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

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  42. Vicki BensingerNovember 3, 2012 at 5:02 PM

    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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  43. JenniferNovember 4, 2012 at 4:32 AM

    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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  44. Karen (Back Road Journal)November 4, 2012 at 8:58 AM

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

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