These roasted veggies pair perfectly with almost any main dish.
Glazed Roasted Carrots and Parsnips
Makes 4 to 6 Servings
Ingredients
- 1 pound medium carrots with greens
- 1 pound parsnips, peeled and quartered lengthwise
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons Creole seasoning, divided
- ¼ teaspoon kosher salt
- 2 tablespoons cane syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon crushed red pepper
- 3 tablespoons chopped toasted pecans*
- Garnish: fresh thyme leaves
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with foil. Lightly spray foil with cooking spray.
- Remove greens from carrots, and peel carrots, if desired. Cut carrots in half lengthwise. Reserve 2 tablespoons coarsely torn leaves.
- In a large bowl, combine carrots, parsnips, oil, chopped thyme, 1½ teaspoons Creole seasoning, and salt. Arrange in a single layer on prepared pan.
- Bake until lightly golden, about 25 minutes. Increase oven temperature to 400°.
- In a small bowl, combine cane syrup, vinegar, mustard, red pepper, and remaining ½ teaspoon Creole seasoning. Drizzle over vegetables.
- Bake until golden brown, tender, and caramelized, about 15 minutes. Top with reserved 2 tablespoons coarsely torn carrot leaves and chopped pecans. Garnish with thyme leaves, if desired.
Notes
*We used Cane River Pecan Company.
Find more recipes with carrots here.
