Cinnamon-Roasted Carrots & Parsnips
This roasted carrot and parsnip dish is one of those simple sides I make when I want something easy but still full of flavor. I wanted a way to bring out the natural sweetness of the vegetables without doing anything complicated. The carrots and parsnips are roasted until tender, then tossed with a little cinnamon and a touch of maple syrup for a light, warm sweetness. It is completely dairy-free, egg-free, and nut-free, and works well as a side for weeknight dinners or holiday meals. It is simple, comforting, and pairs easily with just about anything on the table.
Ingredients
- 2 parsnips, peeled and cut into sticks or coins
- 3-4 carrots, peeled and cut similarly
- 1-2 Tbsp olive oil
- 1 tsp cinnamon
- 1-2 tsp maple syrup
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- 1Preheat the oven
Preheat the oven to 400F. Line a baking sheet with parchment.
- 2Toss the vegetables
In a small bowl, whisk together the olive oil, cinnamon, salt, maple syrup, and pepper. Toss carrots and parsnips with the mixture and spread in a single layer on the baking sheet.
- 3Roast and serve
Roast 20-25 minutes, tossing halfway, until vegetables are tender and lightly caramelized. Serve warm, optionally sprinkled with parsley or a little lemon juice.
