Monday, December 6, 2010

Maple-Glazed Carrots and Parsnips

When dinner's main dish requires a lot of effort, it's easy to let the vegetable fall by the wayside, but just because you don't have a lot of time, doesn't mean you can't turn out a healthy dish with a lot of flavor. Maple syrup provides a depth of flavor in addition to sweetness and is the perfect flavor to pair with hearty root vegetables. If for some reason you're not a fan of maple syrup, honey would also work well in this simple glaze.

Maple-Glazed Parsnips and Carrots
serves 4

1 lb. carrots, peeled
1 lb. parsnips, peeled
2 T. unsalted butter
2 T. maple syrup
Kosher salt
Freshly ground black pepper

1. Bring a large pot of water to a boil. Meanwhile, cut parsnips and carrots into approximately 1/4-inch thick coins, cutting very large pieces in half as necessary to ensure even cooking. Add parsnips and carrots and cook until crisp-tender, 6 to 10 minutes (or to desired texture), drain, and return to the pot.

2. Add maple syrup and butter to the pot with the parsnips and carrots and toss until thoroughly coated. Season to taste with salt and pepper. Serve warm.

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