Today I have a simple and rustic root vegetable side dish offering for your fall table. Have you ever roasted parsnips? They're a creamy white color and are similar to carrots in texture and flavor, but have a certain little oomph to them. If you prefer all parsnips or all carrots, you can certainly adapt this recipe to be one or the other, but I was very fond of the mix of the two, for both a wonderful earthy flavor and a pretty, colorful presentation.
This is very easy to do: peel, cut, toss, roast, done. Roasting the carrots and parsnips in a maple, mustard and thyme glaze really makes these vegetables shine and highlights their natural flavors. Fresh or dry thyme can be used, depending on what you have on hand. Also, feel free to swap the pure maple syrup for local Alaska birch syrup instead.
The very best part about roasting vegetables is the beautiful browning that takes place in the very hot oven, where the edges get somewhat crisp and caramelized. This is where all the delicious flavor lives, so go ahead and let those veggies get some color. These would make a perfect side dish alongside a roasted chicken or fall pot roast.
Alaska Dispatch Publishing