Glazed Heirloom Carrots and Parsnips
with Toasted Pine Nuts
This stunning customer favourite makes an appearance on the menu again after getting so much love from last year. This year we've added parsnips to keep things interesting!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
908 g
Rainbow Heirloom Carrots
2 unit(s)
Parsnip
2 sprig
Thyme
1 tbsp
Chives
1 tbsp
Whole Grain Mustard
(Contains Mustard)
3 tbsp
Brown Sugar
4 tbsp
Unsalted Butter
(Contains Milk)
28 g
Pine Nuts
(Contains Tree nuts)
1 tsp
Garlic Salt
Not included in your delivery
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add pine nuts to an unlined baking sheet. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Meanwhile, cut each butter stick into 8 equal portions. (NOTE: Each portion is 1 tbsp.)Transfer pine nuts to a plate.
Meanwhile, add 4 tbsp butter and brown sugar to a small pot. Heat the pot over medium-high heat. Cook, whisking occasionally, until butter and sugar melt and mixture is combined. (TIP: Don't worry if the mixture doesn't completely emulsify.)Remove the pot from heat. Add 1 tbsp whole grain mustard, then whisk to combine.
Peel, then halve carrots crosswise. Cut into 1/2-inch batons. (NOTE: Cut similar-sized batons for even cooking.)Peel, then halve parsnips crosswise. Cut into 1/2-inch batons.
Add carrots, parsnips, half the thyme sprigs, 1 tsp garlic salt and 1/2 tsp pepper to a large bowl. (NOTE: Reserve remaining thyme for mushroom gravy.)Drizzle glaze over veggies, then toss to coat. Transfer veggies and glaze to a parchment-lined baking sheet and spread into a single layer.
Roast veggies in the middle of the oven, stirring halfway through, until golden-brown and tender, 35-38 min.After carrots and parsnips are done, set the oven to 350˚F.Transfer carrots and parsnips to a serving platter. (TIP: Remove thyme sprigs, if desired.)Loosely cover with foil to keep warm.
Once veggies and striploin roast are done and oven is turned off, transfer platter with carrots and parsnips, still covered, to the oven to warm.When ready to serve, sprinkle pine nuts and 1 tbsp chives over top. (NOTE: Remind your guests the platter is hot!)
