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Christmas, Hanukkah

Maple Glazed Parsnips and Carrots

Serves 4-6

Free of: Gluten and top allergens


  • 3 large parsnips, peeled, thinly sliced
  • 4 large carrots, peeled, thinly sliced
  • 2 tbsp (30 mL) olive oil
  • 1 ⁄4 cup (60 mL) maple syrup
  • 1 tbsp (15 mL) fresh thyme
  • Pinch salt and pepper


  1. Heat oven to 350˚ F.
  2. In a large bowl, combine all ingredients. Toss together thoroughly.
  3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
  4. Serve with braised chicken breasts.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

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