Friday, May 26, 2017

Brown Butter Maple Glazed Roasted Rainbow Carrots

If you can't get your kids (or their adult versions) to eat enough vegetables, try these. The drizzle of maple syrup, lemon zest, butter and parsley elevates the roasted carrots and parsnips to another level. Before this recipe I had never tried a parsnip, probably a faded memory of a wicked witch cooking or something, but they're delicious. The key to this recipe is cutting the root veggies into similar thicknesses so they bake evenly.

  • 1 bunch rainbow or regular carrots
  • 4 medium parsnips
  • 2 tbsp. olive oil
  • 1 tbsp fresh thyme leaves
  • Salt and pepper

  • 4 tbsp butter
  • Zest of 1 lemon
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp maple syrup

  • Preheat oven to 400°.
  • Peel and cut carrots and parsnips in half, lengthwise. Depending on how wide the thicker ends are, you may need to slice each stick into quarters, lengthwise.
  • In a shallow baking dish, toss carrots and parsnips with olive oil and season with thyme, salt and pepper,
  • Roast in the oven for 30-35 minutes until carrots are tender.

  • Melt the butter in a small saucepan over medium-low heat, once it starts to foam stir or swirl the pan; keep a close eye on the color, as soon as it turns a pale brown remove
  • from the heat and add lemon zest, parsley and maple syrup.
  • Drizzle glaze over carrots, stir with a spatula to coat.

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