Roasted Purple Carrots with Parsnip + Thyme

Summerfield Delight | Roasted Carrots with Parsnip and Thyme
Summerfield Delight | Roasted Carrots with Parsnip and Thyme
Summerfield Delight | Roasted Carrots with Parsnip and Thyme

Roasted carrots. Not the most interesting dish right? Wrong. I am moderately obsessed with carrots lately - probably just because I find they take lots of flavors and have a longer shelf life than some of my other favorite foods. 

I enjoy a good citrus carrot, asian insp. carrot, simple plain roasted but this combines a lot of the elements into one. The fresh ginger, maple and thyme combined allows for a sharp yet sweet blend that is a great easy weeknight side dish. 

Also, don't forget to give parsnips a try- they are liquorishy yumminess that help round out this dish. If you don't like parsnips replace with more carrots, and same with leeks, replace with your other favorite onion. Be warned I think leeks are some of the best onions out there! 

For meat eaters, pair with a good grilled lamb and a light quinoa salad for a healthy and delicious meal, or for veggies like myself I like to eat with quinoa or black rice tossed with a little lemon juice and olive oil (very very little). 

Summerfield Delight | Roasted Carrots with Parsnip and Thyme
Summerfield Delight | Roasted Carrots with Parsnip and Thyme

Roasted Purple Carrots with Parsnip & Thyme

INGREDIENTS

  • 4-5 small purple carrots, peeled and halved
  • Β 
  • 1 parsnip, peeled and quartered
  • 1 leek, cleaned and chopped 1/4 inch slices
  • 1 Tbs minced fresh ginger
  • 1 tsp maple syrup
  • 1 tsp olive oil
  • 1 tsp balsamic glaze
  • 1 Tbs fresh thyme
  • 1/4 tsp salt
  • crumbled block feta 

Β 

Instructions

Preheat oven to 350F.

Start by prepping the ingredients, carrots peeled and chopped in half, parsnip in quarters, leeks in diagonal chopped pieces 1/4 inch thick and peel ginger and mince. 

Place carrots and parsnips in dish, then sprinkle on minced ginger and leeks. Next whisk together the maple syrup, olive oil and balsamic glaze and dribble over the top.

Sprinkle with salt and place in 350F oven for 35-40 minutes. *If you like your carrots more tender than aldente like myself place tin foil over top of dish and cook for another 10-15 minutes.

When serving place carrots and parsnip on the bottom and layer the leeks over top, sprinkle with a little feta. If serving with quinoa as suggested place directly on top.