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Cinnamon-Roasted Carrots & Parsnips
A simple, cozy side dish of roasted carrots and parsnips tossed with cinnamon and a touch of maple syrup. Naturally sweet, lightly spiced, and perfect alongside any meal.
By Linda Bailey •
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
6
Servings
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.
