Roasted Carrots and Parsnips with Maple Syrup
You are going to love these roasted carrots and parsnips with maple syrup and mint vinaigrette. These veggies have the most amazing flavour and are vegan and gluten free too.
Servings: 8 servings
Calories: 339kcal
Ingredients
Vegetables
- 6 parsnips
- 6 large carrots
- 2 tablespoon avocado oil
- sea salt (to taste)
- pepper (to taste)
Vinaigrette
- 3/4 cup avocado oil (or olive oil)
- 3 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 2 tablespoon dijon mustard
- 1/4 cup mint leaves
- 1 pinch sea salt
- 1 pinch ground black pepper
Instructions
Vegetable Instructions
- Preheat your oven to 400F.
- Peel the parsnips and carrots and then cut them into pieces (I cut mine into thirds lengthwise and then cut each third into 4-8 pieces depending on how thick the section was - you want the pieces to be of similar size so they cook evenly) and place the sliced vegetables into a large bowl.
- Add the avocado oil, sea salt and pepper to the bowl and mix the vegetables well to coat them evenly.
- Line a baking sheet with parchment paper and transfer the veggies to the baking sheet. Place in the oven and cook for 30-35 minutes (cooking time will depend on the size of your vegetables - you want them to look roasted).
Vinaigrette Instructions
- While the vegetables cook, place all the vinaigrette ingredients into your food processor or blender and blend well until smooth.
Final Assembly
- Once the vegetables are done roasting, transfer them to a large serving bowl.
- Pour the dressing over the cooked vegetables and stir well to coat the veggies evenly.
Notes
- The vinaigrette for this recipe is also delicious on salads so feel free to make extras to store for later.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 339kcal | Carbohydrates: 30g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 96mg | Potassium: 637mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9084IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 1mg