I love turnips, but I love parsnips more!

Maple glazed parsnips recipe

Maple-Glazed Parsnips And Sweet Potatoes

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• Maple-Glazed Parsnips

  Sarah Carey, of Everyday Food, makes maple glazed parsnips and sweet potatoes.
  

• Prep Time 15 minutes
• Total Time 45 minutes
• Yield Serves 6

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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

1. Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
2. 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.
3. 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 Note

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).