Here’s a fun, easy recipe with a bit of an ingredient twist. I picked up a bottle of birch syrup on our summer trip to Alaska. It’s like maple syrup, but thinner and not as sweet. It’s got a really interesting flavor and is terrific on fish, chicken, and as I have just discovered, vegetables.
12 baby carrots
salt and pepper
2 tbsp birch syrup
1/4 tsp cider vinegar
Slice the carrots as thinly as possible. Cut off very, very thin rounds of rutabaga and cut the skin off. Cut into bite size pieces. Peel the parsnip and cut into very thin rounds. Place all the vegetables on parchment (see Technique page for instructions). Drizzle the birch syrup on top. Season to taste with salt and pepper. Drizzle vinegar over top. Using a fork or your hands, lightly toss all the ingredients together. Fold up the parchment. Bake in a preheated 400 degree oven for 40 minutes.
The results are perfectly roasted veggies with a slightly sweet and an almost smoky, woodsy flavor. The birch syrup gives it just a hint of sweetness, balanced with the tiny bit of vinegar. My kids really liked this because it was very familiar yet had an interesting, new flavor. I highly recommend picking up (or ordering) a bottle of birch syrup. I’m really enjoying its flavor and versatility!
*Reader favorite: this appears in The Parchment Paper Cookbook