Elegant Roasted Root Veggies
Serves 2 | Get cozy with this comforting veggie side
Oven roasted glazed parsnips and carrots in butter and maple syrup is delicately infused with thyme in this sweet savoury side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
180 g
Parsnip
340 g
Carrot
1 unit
Lemon
2 tbsp
Maple Syrup
28 g
Walnuts, chopped
(Contains Tree nuts)
7 g
Thyme
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add walnuts to a parchment-lined baking sheet. Bake in the middle of the oven until golden and fragrant, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate. Add 1 tbsp butter to the same parchment-lined baking sheet. Warm in the middle of the oven until butter melts, 1 min.
While walnuts toast, peel carrots and parsnips. Cut carrots and parsnips into thirds crosswise, then into 1/4-inch matchsticks. Zest, then juice half the lemon. Cut remaining lemon into wedges. Strip 1 tsp thyme leaves from stems (reserving 2-3 whole sprigs for step 3), then roughly chop.
Add veggies, lemon juice, 2-3 thyme sprigs and maple syrup to the baking sheet with melted butter. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until tender-crisp, 12-14 min.
Sprinkle veggies with lemon zest. Squeeze a lemon wedge over top, then toss to coat. Transfer veggies to a serving plate, then sprinkle walnuts, feta and chopped thyme over top.
