I had a major clean out the produce drawer cooking session yesterday. My lack of meal planning and shopping without a list the week before Thanksgiving left me with a few too many straggling veggies to be dealt with. No regrets though, because in result, this bowl of roasted veggie goodness happened.
A couple of months ago I stumbled onto this recipe for Maple Glazed “Medley” over on Skinny Mommy. This is honestly my favorite kind of recipe, one that I know that pretty much everyone in my family would eat with no complaints. I always have chicken and apple sausages in my freezer (I leave Costco with a huge pack every single time!) so it’s a great stand-by recipe to make with whatever veggies you have on hand. The maple syrup really makes it extra special and if you like a little heat then a little drizzle of hot chili sauce will pair up perfectly to create that “sweet heat” so many of us crave.
It doesn’t take much to put this together. A little chop, a little toss and in the oven it goes.
I’m still new to cooking with parsnips and have been craving them recently. I read somewhere that some of the bigger ones can get “woody” on the inside and that it’s a good idea to remove the core part of the larger pieces. I did that pretty easily and really enjoyed them in this recipe. I can’t wait to keep experimenting with them.
What’s your favorite way to eat parsnips? Here are a few recipes that I want to try:
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