Reviews Add Rating & Review 147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
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Gallery Maple-Glazed Parsnips And Sweet Potatoes Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 1 1/4 pounds parsnips 1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces 2 tablespoons olive oil Coarse salt and ground pepper 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard Chopped parsley, (optional)
Cook’s Notes To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
Gallery Maple-Glazed Parsnips And Sweet Potatoes
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Gallery
Maple-Glazed Parsnips And Sweet Potatoes
Maple-Glazed Parsnips And Sweet Potatoes
Maple-Glazed Parsnips And Sweet Potatoes
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 6
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 6
6
Ingredients
Ingredients
- 1 1/4 pounds parsnips 1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces 2 tablespoons olive oil Coarse salt and ground pepper 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard Chopped parsley, (optional)
Directions
Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
Cook’s Notes To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
Cook’s Notes
To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).
Reviews
Add Rating & Review 147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
Reviews
Add Rating & Review 147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
Add Rating & Review
147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
147 Ratings 5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
5 star values: 20 4 star values: 20 3 star values: 62 2 star values: 32 1 star values: 13
All Reviews for Maple-Glazed Parsnips And Sweet Potatoes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Glazed Parsnips And Sweet Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
