Spiced and Roasted Carrots and Parsnips
It may be our opinion, but no other preparation comes close to roasting vegetables. After a trip through the oven, most vegetables are caramelized to perfection, intensifying their unique flavors. Our Spiced andRoasted Carrots and Parsnips take that concept to a whole new level. By adding silan’s sweet, fruity flavor to these caramelized veggies, the result is a dish that is perfectly sweet and balanced. Make this dish pop by topping it off with feta or goat cheese for flavors that will dance on your tongue.
1 lb peeled carrots
1 lb peeled parsnips
2 Tbsp Soom Silan Date Syrup
2 Tbsp olive oil
2 Tbsp chopped rosemary
Salt and pepper
1 oz crumbled goat cheese
2 Tbsp pistachios
Preheat the oven to 375F.
Slice the peeled carrots and parsnips making sure they are roughly the same size, and place on a baking sheet. Drizzle with silan date syrup, olive oil, chopped rosemary, salt and pepper to taste. Toss to combine. Roast for 40 minutes, flipping halfway through.
Top with goat cheese and pistachios.
Dietary Preferences: Soy-Free, Vegetarian, Gluten-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall