Cooking with Ceci: Maple-glazed veggies: healthy and sweet

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A recipe from “The Nourished Kitchen” for root vegetables is a great side dish for any holiday meal. (Photo by Ceci Martinez)

A recipe from “The Nourished Kitchen” for root vegetables is a great side dish for any holiday meal. (Photo by Ceci Martinez)

This recipe comes from the wonderful cookbook “The Nourished Kitchen.” It is for maple-glazed root vegetables with orange and thyme. This vegetable dish is a beautiful addition to your holiday table or for any time of the year. These two root vegetables, carrots and parsnips, make a great pairing! The rustic look of this dish, its bright colors and the aromatic earthy and sweet flavors from the maple and orange makes it delicious to eat.

Note~ Fresh thyme is more pungent and aromatic than the dry variety.  Don’t use more than what the recipe asks for; the strong flavor of this herb can easily overwhelm.

Ingredients:

Serves: 4

2 tablespoons butter

1 pound carrots, peeled and sliced into matchsticks

1 pound parsnips, peeled and sliced into matchsticks

2 tablespoons maple syrup

1/2 cup orange juice

2 tablespoons chopped fresh thyme

finely ground unrefined sea salt

Directions:

Melt the butter in a wide skillet over medium-high heat. Toss the carrots and parsnips into the hot butter, decrease the heat to medium and fry for 10 to 12 minutes, stirring from time to time, until the edges of the vegetables begin to caramelize. Stir in the maple syrup and orange juice and continue cooking until liquid is evaporated, about 2 minutes. Turn off the heat, sprinkle the thyme over the vegetables, and season with salt. Stir once more, then serve.

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