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Maple Carrots and Parsnips (Serves 4)

One of our family’s favorite ways to serve cooked carrots and parsnips is with a drizzle of real maple syrup and a dash of fresh ground pepper. The syrup enhances the natural sweetness of these vegetables and the pepper gives them just a little kick. I’ve been preparing this no-salt side dish for years, and now Henry enjoys it too.
This recipe is Henry-approved.
2 medium carrots
1 medium parsnip
1 Tablespoon butter
1 teaspoon maple syrup
¼ teaspoon black pepper
Maple Carrots and Parsnips cooking on the stove.
Rinse and scrub carrots. Cut off the top of each carrot. Cut carrots into 2-3 inch segments, and then cut each segment into quarters.

Rinse and peel parsnip. Cut off the top of the parsnip. Cut parsnip into same size pieces as the carrots.

Melt butter in a sauté pan on medium-high heat. Add carrots and parsnips to the pan. Drizzle with maple syrup. Sprinkle with black pepper.

Stir vegetables occasionally until they begin to brown (about 10 minutes). Serve warm as a side dish.
Maple Carrots and Parsnips served alongside a pork chop with mushroom sauce, roasted squash and toasted sourdough bread.
How your kids can help

  • 2-year old: Rinsing and scrubbing the carrots.
  • 3-year old: Drizzling the maple syrup.
  • 4-year old: Rinsing and peeling the parsnip.
  • 5-year old: Stirring the vegetables while they cook.
Henry eating a carrot.


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