This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe!
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This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe!
Read More
Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. UPDATE: Finally got to try this exactly as written. Just delicious. The maple syrup in this comes out with almost a smokey flavour. The fresh thyme also adds a herbal flavour that mixes well with the maple syrup and the sweetness of the sweet potatoes. Thanks a million. Don.
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My husband looked at me and said "what did you do to the vegetables because they are awesome". Nuff said these were delicious and simple. Yummy wish I'd made more!
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Yum! I love roasted vegetables, and I usually don't add anything besides EVOO, salt and pepper. But these were delicious, and I followed the recipe exactly. One bite led to another, and then another! I've never had parsnips either, and the only reason I bought them was for this recipe. I'm happy to say that I will buy them again, thanks to Don! These vegetables were a welcome change from the marshmallow-topped sweet potatoes that usually grace the Thanksgiving table.
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Oh YUM!!! This was fabulous! Saw it earlier this evening while buzzing had everything I needed thought it sounded yummy and it was! Can't wait to have own herb garden again! Just used the Thyme I had purchased for tomorrow but this just sounded (and was) burp....SO worth it. Absolutely NO changes I could possibly want to make! Thank you SO much Don for taking the time to share! Blessings!
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This was a great flavor combination! I didn't have fresh thyme so I used dried and added it to the veggies along with the salt and pepper. For the baking I baked covered at 350 for about 25 mins then uncovered and drizzled the maple syrup and baked another 20 minutes or so till soft and the outside had caramelized. It was soo good. A really flavorful twist on classic veggies. Will definitely be making again:-)
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awesome simple recipe. we had never eaten parsnips ( I thought they were albino carrots.) also I'm not a big fan of maple syrup. we happened to have some the wife had bought up north. I doubled the recipe to have left-overs dang it...I should have tripled it. no left-overs. seriously thinking of planting parsnips here. thanks for a great dinner with a favorite new (to us) vegetable.
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Recipe Group: Made this for our Turkey Day feast and so glad I did! This is delicious! I used my convection oven which lessened the cooking time a bit even at 350. When I added the thyme and maple syrup I drizzled just a wee bit more olive oil I really didn't want the veggies sticking to the pan. I peeled my sweet potato but just scrubbed the carrots and parsnips (used two small of each so about equal to the sweet potato). This is a great and simple flavor combo that would be enjoyed by anyone. Thanks Don for sharing!
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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
Servings Per Recipe: 4 Calories: 218.5
% Daily Value *
protein:
2.4g
5 %
carbohydrates:
37.7g
12 %
dietary fiber:
5.7g
23 %
sugars:
13.2g
fat:
7g
11 %
saturated fat:
1g
5 %
vitamin a iu:
19128.3IU
383 %
niacin equivalents:
1.8mg
14 %
vitamin b6:
0.3mg
18 %
vitamin c:
10.4mg
17 %
folate:
39.5mcg
10 %
calcium:
60.9mg
6 %
iron:
1.1mg
6 %
magnesium:
42.7mg
15 %
potassium:
594.2mg
17 %
sodium:
79.3mg
3 %
thiamin:
0.1mg
13 %
calories from fat:
62.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe!
Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. UPDATE: Finally got to try this exactly as written. Just delicious. The maple syrup in this comes out with almost a smokey flavour. The fresh thyme also adds a herbal flavour that mixes well with the maple syrup and the sweetness of the sweet potatoes. Thanks a million. Don.
My husband looked at me and said "what did you do to the vegetables because they are awesome". Nuff said these were delicious and simple. Yummy wish I'd made more!
Yum! I love roasted vegetables, and I usually don't add anything besides EVOO, salt and pepper. But these were delicious, and I followed the recipe exactly. One bite led to another, and then another! I've never had parsnips either, and the only reason I bought them was for this recipe. I'm happy to say that I will buy them again, thanks to Don! These vegetables were a welcome change from the marshmallow-topped sweet potatoes that usually grace the Thanksgiving table.
Oh YUM!!! This was fabulous! Saw it earlier this evening while buzzing had everything I needed thought it sounded yummy and it was! Can't wait to have own herb garden again! Just used the Thyme I had purchased for tomorrow but this just sounded (and was) burp....SO worth it. Absolutely NO changes I could possibly want to make! Thank you SO much Don for taking the time to share! Blessings!
This was a great flavor combination! I didn't have fresh thyme so I used dried and added it to the veggies along with the salt and pepper. For the baking I baked covered at 350 for about 25 mins then uncovered and drizzled the maple syrup and baked another 20 minutes or so till soft and the outside had caramelized. It was soo good. A really flavorful twist on classic veggies. Will definitely be making again:-)
awesome simple recipe. we had never eaten parsnips ( I thought they were albino carrots.) also I'm not a big fan of maple syrup. we happened to have some the wife had bought up north. I doubled the recipe to have left-overs dang it...I should have tripled it. no left-overs. seriously thinking of planting parsnips here. thanks for a great dinner with a favorite new (to us) vegetable.
Recipe Group: Made this for our Turkey Day feast and so glad I did! This is delicious! I used my convection oven which lessened the cooking time a bit even at 350. When I added the thyme and maple syrup I drizzled just a wee bit more olive oil I really didn't want the veggies sticking to the pan. I peeled my sweet potato but just scrubbed the carrots and parsnips (used two small of each so about equal to the sweet potato). This is a great and simple flavor combo that would be enjoyed by anyone. Thanks Don for sharing!
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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
