Maple Caramelized Parsnip & Golden Beets

Posted on March 26, 2016

Ingredients: 1lb Organic Parsnip, peeled or scrubbed and cut in chunks

1lb Organic Golden Beets, peeled, cut in wedges, slightly thinner than parsnip

Organic coconut oil

3-4 Tbsp Organic Maple Syrup

2 Tbsp Organic Apple Cider Vinegar

1 Tbsp Organic Lemon Juice

1 sprig Organic fresh Rosemary

Sea salt and Organic black pepper to taste


Directions: Preheat oven to 400 degrees. Toss veggies with maple syrup, lemon and vinegar. Season and add a couple dollops of coconut oil and the rosemary. Roast 35-45 minutes until tender and golden on edges. Adjust seasoning if needed and serve with a stellar Easter meal. This is also great as a kale salad topper, make a little extra “dressing” and toss with kale while veggies are roasting. Arrange on top to wilt the kale and serve hot or room temperature.