Maple glazed vegetables

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

10 carrots, peeled and cut in half

6 parsnips, peeled and cut in half

1⁄3 cup pure maple syrup

3 tablespoons extra virgin olive oil

1 teaspoon chopped fresh thyme

Coarse salt and freshly ground pepper, to taste

Preheat oven to 350°F. Place vegetables in large bowl. Add maple syrup, olive oil and thyme; toss to coat. Spread vegetables in single layer on parchment lined baking sheet. Sprinkle generously with salt and pepper. Roast for 45 minutes or until tender and golden brown, stirring occasionally. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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