Maple-Glazed Carrots and Parsnips (diabetic)
Printed from Inclusive Kitchen — Maple-Glazed Carrots and Parsnips
Maple-glazed carrots and parsnips are a delightful side dish that brings a touch of sweetness to any meal. This diabetic-friendly version reduces sugar while maintaining the rich, earthy flavors of the vegetables. The combination of carrots and parsnips creates a beautiful color palette on your plate, making it as pleasing to the eye as it is to the palate.
Historically, carrots have been cultivated since antiquity, with origins tracing back to Persia. Parsnips, on the other hand, were a staple in Europe before the introduction of the potato. This recipe pays homage to those roots while adapting to modern dietary needs. By using a sugar-free maple syrup alternative, we can enjoy the same comforting flavors without the extra carbs.
To prepare this dish, you’ll need fresh carrots and parsnips, which are naturally sweet and flavorful. The key to achieving the perfect glaze is to cook the vegetables until they are tender but still retain a slight bite. This ensures that they don’t turn mushy, which is a common pitfall in vegetable dishes. Plus, who wants to eat mushy veggies when you can have a delightful crunch?
As you prepare this dish, remember that cooking is as much about the senses as it is about the ingredients. The aroma of the vegetables caramelizing in the pan will make your kitchen feel like a cozy bistro. And if you find yourself sneaking a taste before serving, don’t worry—just consider it quality control!
Ingredients
- 4 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons sugar-free maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize beautifully without drying out.
- Prepare a large baking sheet by lining it with parchment paper. This will help prevent sticking and make for easier cleanup later.
- In a large bowl, combine the sliced carrots and parsnips. Drizzle with 2 tablespoons of olive oil, ensuring all pieces are evenly coated.
- Sprinkle in 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss the vegetables well to distribute the seasonings evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
- Roast the vegetables in the preheated oven for 20 minutes. Halfway through, give them a good stir to promote even cooking and browning.
- After 20 minutes, remove the baking sheet from the oven and drizzle the sugar-free maple syrup over the vegetables. This will add a lovely glaze.
- Return the baking sheet to the oven and roast for an additional 5-10 minutes. The vegetables should be tender and slightly caramelized, with a fork easily piercing through.
- Once done, remove from the oven and sprinkle with 1 tablespoon of chopped fresh thyme. This adds a fresh, aromatic touch that complements the sweetness.
- Toss the vegetables gently to combine the thyme with the glaze. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- Serve warm as a delightful side dish. These maple-glazed carrots and parsnips pair wonderfully with roasted meats or can stand alone as a vegetarian option.
- Enjoy the vibrant colors and flavors on your plate. And remember, if anyone asks, you can always say you were just trying to get your daily dose of veggies!
Nutrition (per serving)
- Calories: 120
- Carbs g: 20
- Protein g: 2
- Fat g: 5
- Sugar g: 3
