These honey roasted carrots and parsnips made with maple syrup instead of honey and kosher salt are slow-baked to perfection. They make a delicious, sweet & salty side dish for meals, healthy snack or an addition to a grain or salad bowl.
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Honey Roasted Carrots and Parsnips (Vegan)
- 2 cups parsnips thinly sliced approximately 4 parsnips
- 2 cups carrots peeled and thinly sliced approximately 4 medium carrots
- ¼ cup maple syrup or honey if desired. Options other than honey or maple syrup include date syrup or brown rice syrup.
- 1 tsp kosher salt
- 1 tsp ground pepper optional
- Cooking spray optional or 2 Tbps vegetable oil if you cook with oil
- Preheat the oven to 400 degrees Fahrenheit.
- Spread the root vegetables on a large baking tray. Spray with cooking spray or pour on oil if desired.
- Pour syrup and sprinkle salt across the top evenly. Scoop and toss together well, then spread out again evenly.
- Bake for approximately 30 minutes, until the vegetable slices are soft, slightly browned and crispy on the edges.
- Remove from the oven and transfer to a serving tray or bowl.
- Store in an air-tight container in the refrigerator.
- Can be stored in the freezer for up to 3 months and used at a later date for soup.