It’s a mid week so I thought to post something quick, easy and yummy. You might think it’s a too easy recipe to post on the blog, basically just some carrots and parsnips roasted in the oven but you know how you have vegetables that you always eat in a certain way? Like for example, you always eat boiled or steamed Brussels sprouts and than one day you try them roasted and you can’t believe how good they taste or you always eat beetroot in a certain way and than you try it in combination with some other ingredients like in a salad and you love it so much. Well, that could be the case with these vegetables as well, maybe you are not a big fan of carrots or you don’t have a habit of eating parsnips. Whatever is the case, you have to try this combination, it works so well together and the vegetables gets slightly sweet, crunchy and just amazing!
This would be a perfect side dish for holidays and another one could be for example Roasted Brussels sprouts, sweet potatoes & cranberries that I posted recently (you can find the recipe here). I love this kind of food and I hope you do too, simple, healthy, delicious! 🙂
By the way, there is still no snow here (except for high up on mountains peaks) and we all start to worry slightly as it’s really not normal for the Alps and 1600 m altitude to not have any snow in December! I tell you, that’s the global warming and its visible effects, so depressing… 🙁
It’s crazy how much the climate has changed over the last 20-30 years, I remember when I was a child and would go on my winter holidays at my grandmother’s house in Slovenia, there would be mountains of snow and I would spend all my time outside playing in the snow, building snowmen, sleighing and getting wet and frozen (who cares about that when you are a kid, right?!) but now there are winters with almost no or very little snow and that’s just so sad…
Anyway, after this little climate change digression, back to happier subjects and this recipe!
- 4 large carrots
- 3-4 large parsnips
- 2-3 tbsp olive oil
- 1-2 tbsp maple syrup
- fresh thyme
- Preheat oven to 200 C (390 F).
- Prepare a large baking tray and line it with parchment paper.
- Peel carrots and parsnips and cut them into long slices.
- Place them on the tray and drizzle with olive oil, maple syrup, season generously with salt and fresh thyme.
- Roast for about 45 minutes until golden brown and well roasted. Serve immediately and enjoy!
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Linda | The Baker Who Kerns says
It’s always a great idea to share your way of roasting your favorite vegetables! Even if it is simple! I love the idea of combining maple and thyme together. I am vegetable-roasting addict so I’m excited to try this!
Thank you so much for your sweet comment! I hope you’ll like it as much as I do! Ha, ha I’m vegetable roasting addict too… 🙂
Laura & Nora @Our Food Stories says
roasted vegetables are always a good idea and carrot and parsnip seems like a perfect combination <3
Thank you dear ladies, I’m kind of obsessed with roasted vegetables! 🙂
I love roasted vegetables and yours looking very very inviting! Lovely… <3
Thank you so much, I LOVE roasted vegetables too! 🙂