Our team is pretty spoiled when it comes to fresh produce. We’re able to get our hands on seasonal veggies each week – and get a little over-zealous when filling our bag since we love to share the harvest with our family and friends. Especially during the colder months, we have a surplus of root veggies. The best way to cook ’em up? Roasting to perfection!
This root-y side dish is wonderful, as it’s sweet, seasonal and the cayenne adds just a tingle of heat that’s much appreciated on cooler days like this. The carrots and parsnips are already sweet, but who can say no to maple syrup? Not us. Eat up and enjoy.
Maple Roasted Root Vegetables
2 carrots, chopped to roughly 1-2 in pieces
2 parsnips, chopped to roughly 1-2 in pieces
1 sweet potato, chopped to roughly 1-2 pieces
Salt and fresh cracked pepper to taste
1/8 cup of maple syrup
2 tbsp grass-fed butter
A couple sprigs of thyme, leaves removed and stem discarded
Pinch of cayenne
1/2 an apple, cut into 1-2 in pieces
Small handful of pecans, or your favorite nut
1. Preheat oven to 450° F. Toss carrots and parsnips with a bit of high-heat oil and salt and pepper, to taste.
2. Roast root veggies for approximately 15 minutes, or until tender.
3. While veggies are roasting, add maple syrup and butter in a pan over low-medium heat and warm gently; Add the thyme and cayenne.
4. Take half an apple; cube it up (eat the other half right then and there) and add to the pan.
5. When root veggies are finished roasting, remove from the oven and add to pan, tossing gently until veggies are covered in syrupy glaze.
Feeling snazzy? Toss in a handful of toasted pecans for an added crunch!