Maple Roasted Root Vegetables with Parsnip Puree

• Preparation time: 15 minutes
• Cooking time: around 45 minutes

For the maple roasted vegetables:

• 2 pounds (approx. 1 kg) baby rainbow carrots, halved lengthwise for the larger ones
• ½ pound (225g) parsnips, halved lengthwise for the larger ones
• 4 small beetroots, halved or cut into quarters
• 2 garlic cloves, minced
• 3 Tablespoons olive oil
• 1 ½ Tablespoon maple syrup
• 1 Tablespoon balsamic vinegar
• 2 teaspoons fresh thyme and/or rosemary
• Salt and freshly ground pepper

For the parsnip puree:

• 1 pound (450g) parsnip, trimmed, peeled, and cubed
• 2 Tablespoons butter
• 1 Tablespoon heavy cream
• Salt and pepper

For the maple roasted vegetables:

• Preheat oven to 450°F (230° C) and line a baking sheet with aluminum foil for easier cleanup.
• In a small bowl, combine olive oil, maple syrup, balsamic vinegar, and garlic.
• Add all vegetables to the baking sheet, and evenly drizzle with the marinade. Sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
• Arrange root vegetables in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until lightly caramelized around the edges and fork tender. Baking times will vary based on the size of vegetables and personal preference for doneness.
• Stir and flip halfway through baking to ensure all sides cook evenly.

For the parsnip puree:

• Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain.
• Transfer the parsnips to a food processor. Add the butter and cream and purée until smooth. Season with salt and pepper.
• Serve parsnip purée alongside with maple roasted root vegetables, sprinkle additional thyme and rosemary,

and enjoy!