Caramelized carrots and parsnips with camelina maple

10 minutes

10 minutes

4 portions


2 tablespoons camelina oil

1 tablespoon maple syrup

1 tablespoon chopped thyme

2 teaspoons white wine vinegar

2 tsp chopped garlic

1 tsp bullfrog

3-4 laurel leaves

2 tbsp roasted camelina seeds

4 to 6 carrots of various colours cut into sticks

4 to 6 small parsnips cut into sticks

1/2 red onions, thinly sliced

Salt & pepper to taste

  1. Preheat the oven to 205.C (400.F)
  2. In a bowl, combine all the ingredients.
    Place the vegetables on a baking sheet lined with parchment paper. Bake for 8 to 12 minutes, stirring occasionally, until the vegetables are cooked, but still crunchy.
  3. Set the oven to the grill position (broil) and grill for 2 to 3 minutes until the vegetables begin to brown.

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