Eating In // Maple Roasted Carrots and Parsnips
My family eats these carrots and parsnips every year for thanksgiving. We got the recipe from Martha Stewart a while back and it has evolved into something of our own. I've made a few changes to it over the years. They are so delicious and I would encourage you to try them for thanksgiving this year. Don't worry, they are easy to make and easy to make a lot of. That comes in handy if you're feeding, say, 30 people, like we do at my family's thanksgiving.
The Goods:
serves 8
- 2 lbs parsnips
- 1 lb carrots ( I got these gorgeous and small purple and orange carrots. You can certainly just get regular carrots. The taste will be just as good.)
- 3 shallots
- 1 bunch thyme
- 6 slices of thick cut bacon
- 1/4 cup of maple syrup
- Salt and Pepper
Directions:
- Preheat the oven to 400 degrees. If you are using large carrots and parsnips, they will need to be cut into slim pieces. To do that, cut them in half first, and then cut the halves into 4th's lengthwise. If you are using smaller carrots, they will just need to be cut in half, lengthwise. Then slice the shallots into thin strips, cut the bacon into 1/2 inch squares, and then toss them all into a roasting pan.
- Pour the syrup over the top and sprinkle with thyme, salt and pepper. Roast in the oven for 25-30 minutes. Stir halfway through to ensure even distribution of the syrupy goodness.
- When you pull them out, they should be nicely caramelized and the bacon browned. Serve and enjoy!
Recipe: Megan Forbes
Photos: Christina Hussey