Maple Roasted Root Vegetables
Preheat oven or grill to 425°F.
Scrub the carrots and parsnips with a vegetable brush under running water to remove any dirt, and trim the stems to an inch length if included.
Cut the parsnips into a similar size as the carrots. Quarter them and trim the top stem portion off and discard.
Place carrots and parsnips on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven or on the grill for 15-20 minutes, and then drizzle with maple syrup.
Roast for an additional 5 minutes until the maple syrup thickens slightly.
Place on a serving platter and garnish with pomegranate seeds and mint, if desired.
Recipe notes: If using larger carrots or parsnips, you can peel them if desired. Cutting them to a uniform size ensures that they cook evenly.
