Recipes

Occasionally I will post a recipe here. Maybe because I just tried it & liked it. Maybe because it is a family favorite that has been around a long time. Or maybe because I can not think of anything else to post about!

So here is the first: Oven Roasted Carrots & Parsnips. I got this from RecipeZaar (currently my favorite site for finding recipes). There are many similar recipes that are also good - I also have done one that had you add honey & balsamic vinegar instead of the syrup & mustard. Addie & Matt really like onions, though, so I think this is the new favorite. Between roasting them & putting them in soup, we have been going through a lot of carrots lately! You will want to spray your baking sheet so the veggies don't stick. Oh, and feel free to leave out the parsnips if you don't have them or don't like them! Also, note that my veggies never take this long to cook - maybe I just cut them really small.

Oven Roasted Carrots & Parsnips

• 1 lb parsnip, peeled and cut ito 1 inch pieces
• 1 lb carrot, peeled and cut into 1 inch pieces
• 1 onion, cut into wedges
• 2 tablespoons vegetable oil
• 1 teaspoon dried thyme
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard

Directions

1. 
   
   

   1

   Preheat oven to 400 degrees.
2. 
   
   

   2

   Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
3. 
   
   

   3

   Roast in oven for 30 minutes.
4. 
   
   

   4

   Meanwhile, in a small bowl, combine maple syrup and mustard.
5. 
   
   

   5

   Pour over veggies, toss to coat.
6. 
   
   

   6

   Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.