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Maple-Glazed Parsnips And Carrots

102

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

  • Servings: 6

Source: Martha Stewart Living, October 2005

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

  1. 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.

Reviews Add a comment

  • Suzina
    26 NOV, 2008
    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!
    Reply
  • Suzina
    26 NOV, 2008
    This has become of of my family favorites for Thanksgiving. It is so easy and is really colorful on the table.
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply
  • Snow_Lily_98
    24 NOV, 2008
    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!
    Reply