Maple Glazed Carrots and Parsnips
Serves 4
1 bunch peeled baby carrots with end still attached. (parboiled)
2 large peeled parsnips cut into ½ inch thick coins. (parboiled)
5 boiler onions (parboiled then peel off skin) leave these whole
½ cup Maple Syrup
3 Tablespoons margarine
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Pre heat oven to 350 degrees. Parboil carrots and parsnips about 7 minutes or until slightly tender then add onions for 3 minutes remove from stove strain and peel off onion skin but leave onions whole (these should be small boiler onions). Arrange Carrots Parsnips and onions on cookie sheet. Make the glaze by heating Marge in the microwave with maple syrup for about 30 seconds. Stir together and add ginger, cloves, and nutmeg. Pour glaze over veggies and toss around with spatula. Bake in preheated oven for 15 minutes.
