Maple-Glazed Parsnips And Carrots
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Martha Stewart Living, October 2005
- Yield Serves 4 to 6
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Ingredients
- 1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
- 3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
- 4 slices bacon, each cut into 4 pieces
- 10 sprigs fresh thyme
- 1/4 cup pure maple syrup
- Coarse salt and freshly ground pepper
Directions
- Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
- Drizzle with syrup; season with salt and pepper. Toss well to combine.
- Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.
Recipe Reviews
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This is easy, delicious, nutritious and really colorful on the table. My family and guests all ask for it so it is now a regular on our Thanksgiving Menu.!! 10 Stars!
This has become of of my family favorites for Thanksgiving. It is so easy and is really colorful on the table.
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
As a beginner I found this recipe very "do-able" and everyone liked it so much at Thanksgiving last year that I am making it again this year. I also left the bacon in and it tasted fantastic!
I tried it tonight but with the carrots diagonally sliced and the parsnips sliced somewhat irregularly but about the same size as the carrot pieces. I also did not discard the bacon (which I had in about 3/4" pieces). Those who don't serve the bacon most likely ate it on the sly in the kitchen.
Only complaint I have: I searched for a parsnip recipe with under 30 minutes cooking/prep time. This has 45 minutes cooking time, plus prep.
My family loves this recipe, even the parsnip non-fans. However, we do NOT discard the bacon.