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Gallery Maple-Glazed Parsnips And Carrots Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Gallery Maple-Glazed Parsnips And Carrots
Recipe Summary Servings: 6
Gallery
Maple-Glazed Parsnips And Carrots
Maple-Glazed Parsnips And Carrots
Maple-Glazed Parsnips And Carrots
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
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 (15)
Add Rating & Review 103 Ratings 5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
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Reviews (15)
Add Rating & Review 103 Ratings 5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
Add Rating & Review
103 Ratings 5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
103 Ratings 5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
103 Ratings 5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
5 star values: 27 4 star values: 37 3 star values: 22 2 star values: 11 1 star values: 6
Martha Stewart Member Rating: 5.0 stars 12/20/2019 Very easy recipe. Like most others, I dont discard the bacon either. I use parchment paper because it can get quite messy in the oven. It's been one of my go-to side dishes for either Thanksgiving or Christmas. Martha Stewart Member Rating: 5.0 stars 12/20/2019 This is one of my go-to side dishes for the holidays. I always use parchment paper because it can get pretty messy in the oven, but then it always looks and tastes delicious with dinner. Martha Stewart Member Rating: Unrated 11/26/2008 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! Martha Stewart Member Rating: Unrated 11/26/2008 This has become of of my family favorites for Thanksgiving. It is so easy and is really colorful on the table. Martha Stewart Member Rating: Unrated 11/24/2008 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! Martha Stewart Member Rating: Unrated 11/05/2008 I tried it tonight but with the carrots diagonally sliced and the parsnips sliced somewhat irregularly but about the same size as the carrot pieces. I also did not discard the bacon (which I had in about 3/4" pieces). Those who don't serve the bacon most likely ate it on the sly in the kitchen. Only complaint I have: I searched for a parsnip recipe with under 30 minutes cooking/prep time. This has 45 minutes cooking time, plus prep. Martha Stewart Member Rating: Unrated 01/15/2008 My family loves this recipe, even the parsnip non-fans. However, we do NOT discard the bacon.Martha Stewart Member
Rating: 5.0 stars 12/20/2019
Very easy recipe. Like most others, I dont discard the bacon either. I use parchment paper because it can get quite messy in the oven. It’s been one of my go-to side dishes for either Thanksgiving or Christmas.
Rating: 5.0 stars
This is one of my go-to side dishes for the holidays. I always use parchment paper because it can get pretty messy in the oven, but then it always looks and tastes delicious with dinner.
Rating: Unrated 11/26/2008
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!
Rating: Unrated
This has become of of my family favorites for Thanksgiving. It is so easy and is really colorful on the table.
Rating: Unrated 11/24/2008
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!
Rating: Unrated 11/05/2008
I tried it tonight but with the carrots diagonally sliced and the parsnips sliced somewhat irregularly but about the same size as the carrot pieces. I also did not discard the bacon (which I had in about 3/4" pieces). Those who don’t serve the bacon most likely ate it on the sly in the kitchen. Only complaint I have: I searched for a parsnip recipe with under 30 minutes cooking/prep time. This has 45 minutes cooking time, plus prep.
Rating: Unrated 01/15/2008
My family loves this recipe, even the parsnip non-fans. However, we do NOT discard the bacon.
All Reviews for Maple-Glazed Parsnips And Carrots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Glazed Parsnips And Carrots
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
