Sweet on their own, parsnips and carrots adopt a deeper complexity when paired with maple and orange, while thyme perfumes the vegetables with its savory aroma. I often serve maple-glazed root vegetables for breakfast with fried eggs and thick slabs of bacon, though it also does well as a side dish with roasted chicken or pork.
SERVES ABOUT 4
INGREDIENTS
- 2 tablespoons clarified butter
- 1 pound carrots, peeled and sliced into matchsticks
- 1 pound parsnips, peeled and sliced into matchsticks
- 2 tablespoons maple syrup
- ½ cup orange juice
- 2 tablespoons chopped fresh thyme
- Finely ground unrefined sea salt
INSTRUCTIONS
- Melt the butter in a wide skillet over medium-high heat.
- Toss the carrots and parsnips into the hot fat, decrease the heat to medium, and fry for 10 to 12 minutes, stirring from time to time, until the edges of the vegetables begin to caramelize.
- Stir in the maple syrup and orange juice and continue cooking until the liquid is evaporated, about 2 minutes.
- Turn off the heat, sprinkle the thyme over the vegetables, and season with salt.
- Stir once more, then serve.
