Roasted Parsnips and Carrots w/ Maple Syrup and Cardamom #SundaySupper - Unprocessed Foods

Parsnips and Carrots are roasted to sweet perfection and then drizzled with pure maple syrup and sprinkled with sweet and spicy cardamom.

Unprocessed foods. What does that term mean exactly? Well, in a nutshell it means nothing that comes in a box, can or package that sits on the grocery store shelf for an extended period of time. Nothing that's been packaged by manufacturers with all sorts of shelf stabilizers, additives, colors and fragrances added. Figure it this way; if you've seen it on a TV commercial, odds are, it's not unprocessed, and it's not something you or your family should be eating in your diet on a regular basis.

Unprocessed foods are foods the way Mother Nature intended us to eat them. Pure, straight from the earth's goodness with all their natural colors and flavors inherently provided by the sun, soil and rain.

With this month's #SundaySupper theme being unprocessed foods, I've decided to share with you my simply delicious recipe for Roasted Parsnips and Carrots with Maple Syrup and Cardamom. What can be more beautiful and unprocessed than that?

Roasted Parsnips and Carrots with Maple Syrup and Cardamom is the perfect side dish for the fall table.

Glorious yellow parsnips and vibrant orange carrots are oven roasted to a tender crisp and then drizzled with pure maple syrup and sprinkled with spicy and sweet cardamom to finish. It's a perfect recipe for fall and one that Mother Nature herself would be proud to serve on her own #SundaySupper table!

Serves: 6-8        Prep Time: 10 minutes       Cook Time: 25-30 minutes

4-5 large parsnips
4-5 large carrots
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons pure maple syrup
2 tablespoons butter, melted
2 teaspoons ground cardamom

-Preheat oven to 425 degrees
-Peel the parsnips and carrots. Chop each into 2" batons and place in a large bowl.
-Drizzle the batons with the olive oil and season with salt and pepper. Toss with hands to coat.
-Pour the batons out onto a single layer on a baking sheet.
-Roast in a preheated oven for approximately 20 minutes, flipping them with a spatula half way through.
-Remove from the oven and drizzle with the pure maple syrup, melted butter and sprinkle evenly with cardamom.
-Return to the oven for at another 10 minutes, or longer if you want more caramelization.
-Place the veggies in a serving bowl and serve hot.

Roasted Parsnips and Carrots with Maple Syrup and Cardamom is the perfect veggie side dish for the fall table.

Roasted Parsnips and Carrots with Maple Syrup and Cardamom are sweet, spicy and savory. Perfect for the fall table.

A big THANK YOU goes out to DB (aka Foodie Stuntman) of  Crazy Foodie Stunts for all his hard work in hosting this week's #SundaySupper theme of unprocessed foods.

And now, let me share with you all the wonderfully appetizing and unprocessed foods and recipes that the other members of the #SundaySupper team are sharing with you today. Cheers to your good health. May you all live long and prosper :)

Alluring Appetizers and Stunning Sides
Enticing Entreés
Decadent Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Until we eat again,

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