Adapted from At Home with Vicki Bensinger who adapted it from Nigella Lawson
~from Savoring Time in the Kitchen
Serves 6
1-1/4 pounds parsnips
1-1/4 pounds carrots
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup
Salt & Freshly-ground Pepper to Taste
Optional: Freshly chopped parsley and spinach or arugula leaves for serving
Preheat the oven to 400 degrees F.
Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Prepare carrots the same way.
Mix together the vegetable oil, maple syrup and salt & pepper.
Place the parsnips and carrots on a rimmed baking pan. Pour the oil mixture over the vegetables and toss them well so that all of the pieces are coated.
Roast for 40-50 minutes, or until they are tender and golden brown.
To serve, place a layer of cleaned spinach leaves or arugula on a platter and spoon the roasted parsnips and carrots on top. Sprinkle with fresh, chopped parsley, if desired.