Sticky Maple-Glazed Parsnips And Carrots
6 parsnips, peeled, halved lengthwise
12 thin carrots, peeled, greens trimmed but not removed
3 garlic cloves
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
60ml pure maple syrup
2 tsp wholegrain mustard
Coarse salt and freshly ground pepper
Preheat oven to 220°C, with rack in lower third.
Place parsnips, garlic, carrots, bacon, and thyme in a single layer on a rimmed baking tray. Drizzle with syrup and mustard; season with salt and pepper. Toss well to combine.
Bake until bottoms of vegetables begin to caramelise and turn dark brown, this should take around 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.
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