Simple Sticky Roasted Rosemary Root Veggies

Mmmmm ............veggies or candy?........... veggies or candy?............ veggies or candy?.................

No, no, no,  I'm not trying to make some deep, important life decision.............. like whether to become a vegetarian or a candytarian! No, I'm just trying to decide how to categorize this fabulous vegetable dish in my recipe file.............. :)

Silliness aside, I have the feeling that you and your family/guests will LOVE this amazing vegetable recipe! Perfect for the holidays! The veggies are roasted at a high temperature until golden then tossed with a honey/maple, mustardy mixture that takes the humble carrots and parsnips into sweet, sticky vegetable (or is candy?) nirvana! So delicious and yet so simple! You just have to try them and you'll see what a difficult decision I am having to make mmmmmmmm............ veggies or candy?................. veggies or candy?.................veggies or candy?

Simple Sticky Roasted Rosemary Root Veggies

Ingredients:
1 pound parsnips, peeled1 pound carrots, peeled
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
fresh ground black pepper
½ teaspoon crushed or ground coriander
1 tablespoon butter
1 tablespoon honey
1 tablespoon maple syrup
2 teaspoons whole grain mustard
fresh thyme sprigs
2 teaspoons finely chopped fresh rosemary

Directions:
1. Place a large sheet pan on the lowest oven rack and pre heat oven to 400˚F.

2. Cut carrots and parsnips into long diagonal strips about 1/4-1/3 inch wide. Don't cut them too thin as they not only will shrink, but have to stand up to high heat. If your parsnips and/or carrots are large and very fat at the top, cut each slice in half to make a long slice.

3. Toss the vegetables with the olive oil, sea salt, a generous grind of freshly ground pepper and the coriander. Remove baking sheet from oven and spray with cooking spray. Pour the veggies onto the hot baking sheet and shake pan so that most of the vegetables are in a single layer, then return pan to the oven. Roast for 10 minutes, remove from oven and stir and shake. Roast another 10 minutes then remove pan from oven.

4. Pour butter mixture over vegetable and stir to coat well. Shake pan to return veggies to a single layer and return to oven for another 15 minutes, storing and shaking the pan every 5 minutes. Remove from oven and sprinkle with fresh rosemary.

Adapted from Delicious Magazine

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