Last night for dinner we had a beef roast along with roasted parsnips and carrots. I grew the parsnips in my garden this year and they were quite large so I had leftovers. This recipe is so good though that it will definately be made again.
1 lb each parsnips and carrots
1 tablespoon olive oil
2 tablespoons maple syrup
Salt and pepper
cut the parsnips and carrots in half lengthwise and place on a jelly roll pan or cookie sheet with sides. Mix the olive oil and maple syrup and drizzle over the carrots and parsnips.Then salt and pepper to taste.
The original recipe called for baking at 450 degrees for 20 minutes. However I put them in with my roast and used 350 for about 45 minutes until they were soft. Make sure to check and flip in necessary.
Mmmm! Sounds yummy! I don't think I've ever had parsnips before, but I love pretty much all veggies...except beets. :)
ReplyDeleteI'll have to try that this year. I want to start my garden and maybe I could plant some parsnips, too
~Lisa
Parsnips are better if you wait to harvest them until after a frost and they are pretty freeze hardy. I planted mine in late spring early summer, June to July so they would be ready to harvest after the freezes in September. They did quite well.
ReplyDelete