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Cheese Covered Carrots and Parsnips

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Submitted by: chris'ma

 

Carrots and parsnips flavored with maple syrup, cinnamon and smoked gouda cheese create an attractive and delicious holiday side dish.
 

Ingredients

  • 2 cups carrots, peeled and sliced
  • 2 cups parsnips, peeled and sliced
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cinnamon
  • 2 cups shredded smoked gouda cheese

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Method

Preheat oven to 350 degrees. In boiling water, cook carrots and parsnips until a fork can be inserted easily, but they are not mushy. Drain and place in a 13 X 9 X 2 baking pan that has been sprayed with nonstick spray. Drizzle with maple syrup. In a small bowl, mix salt, pepper and cinnamon. Sprinkle over carrots and cover with shredded cheese. Bake until cheese has melted and starts to bubble.

 

Notes: I used to use canned carrots for this dish until I decided that parsnips would be a good addition. That is when I decided to use raw carrots. This is a very popular dish during the holidays at our house.

 

Number of Servings: 8

 

Submitted by: chris'ma ()

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