Roasted parsnips and carrots are a great autumn and winter side dish. It isn’t Thanksgiving in Canada (we have ours in October), but for those of you celebrating tomorrow, this could be a winning side dish at your holiday dinner table! And it’s very easy and quick to make!
I love, love, LOVE roasted root vegetables and am always looking for new ways of roasting them up – and I am on a big parsnip and carrot kick right now! I used my new book, the Flavour Bible, to get some ideas of spices and flavours that would go well with parsnips and carrots. It just so turns out that parsnips and carrots work well together, plus maple syrup and nutmeg are good combos for both vegetables!
I bought whole nutmeg from the Silk Road in Edmonton, so I grated fresh nutmeg for this recipe. You can use regular ground nutmeg or fresh – whatever you have will work!
To start, cut off the ends of the parsnips and carrots, peel and chop into bite sized pieces. Drizzle maple syrup and olive oil over the parsnips and carrots, and sprinkle with salt, pepper and nutmeg. Stir well and put into a oven safe dish at 400 degrees, for 40 minutes. Give it a stir after about 20 minutes.
Serve with your favourite meat as a side! This dish is awesome for Thanksgiving or Christmas turkey dinner! Since making this, I have had it three times – it is the perfect autumn or winter night side dish. I have added it to roasted chicken thighs, smoked ribs and pot roast. It has been a win each time!
Roasted Parsnips and Carrots with Maple and Nutmeg
- 2-3 large carrots peeled and chopped
- 2-3 large parsnips peeled and chopped
- 2 Tbsp. maple syrup
- 1 Tbsp. olive oil
- 1/2 tsp nutmeg
- salt and pepper to taste
Preheat oven to 400 degrees.
Mix all ingredients in a bowl.
Add mixture to a casserole or oven safe dish and roast for 40 minutes. Stir half-way through.