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 rosemary in this sweet savoury side!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 g
Parsnip
340 g
Carrot
1 unit
Lemon
2 tbsp
Maple Syrup
28 g
Walnuts, chopped
(Contains: Tree nuts)
1 unit
Rosemary
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
Cooking Steps
Before starting, preheat the oven to 450ËšF. 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 parsnip. Cut carrots and parsnip into thirds crosswise, then into 1/4-inch matchsticks. Zest, then juice half the lemon. Cut remaining lemon into wedges. Strip 1 tsp rosemary leaves from stems, then roughly chop.
Add veggies, lemon juice, rosemary 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 and feta on top.
