My fellow fall fans will love my Secret Recipe Club reveal this month! Reveal day always seems to come back around quickly. This time especially, I suppose, since things have been crazy busy lately.
A Very Good Kind of Busy
I was chosen to be a part of the launch team for the book of a fellow blogger I admire and have been following for a while. Not only is it a book on a topic I’m passionate about … marriage, I am familiar with the story of the author’s own marriage and believe so strongly that through sharing her story many struggling marriages could be saved and even strengthened!
I’m also in the middle of a soon-to-launch project I’ve been working for months on with Valerie Remy-Milora of Scrumptious Moms … it’s off to a strong start with the release of our book on Amazon (Phase 1) resulting in invitations to speak at top colleges in the country and at a national convention! It’s hard to describe the feeling of being on the verge of seeing your hard work come to fruition!
Thankful for Chef John’s Help
Because of this, I enlisted Chef John’s help. Well, actually, when I mentioned I was feeling slightly stressed, he offered to help. Of course I wasn’t going to turn help down at a time like this!
As we talked about what recipe we would be trying and sharing from my assigned blog for this month, The Heritage Cook (R), by Jane Bonacci, I had been drawn towards her Homemade Oreos that are a part of her Chocolate Monday theme all chocolate lovers should check out. I love Oreos. But we knew that we needed something a little less involved for this reveal. We have pinned them to come back to later, however! Chef John was almost settled on the Greek version of her Creamy Sausage and Hash Brown Casserole.
But when all was said and done we ended up going with a variation of her Maple Roasted Carrots, Apples and Onions …. full of fall flavors including maple, a root vegetable (we used parsnips instead of carrots) and apples! Since we decided to use parsnips instead of carrots, we decided to go with red onions for the color they would provide against the white parsnip hue. We also used dried dill instead of fresh and mango juice in place of orange juice (due to our son’s sensitivities).
This was the perfect recipe for this reveal since fall is my favorite time of year. In fact, I’m hoping our baby Sycamore is telling us by the turning of the leaves already that fall this year is coming early:
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It turned out delicious! Really different if you like trying new side dishes that aren’t like all the “usual” ones. Chef John said he thought toasted walnuts sprinkled over it would be a nice variation and that it would work well along with roasted pork as a main dish. Give this a try when you need to get out of the side-dish-rut!
Roasted Maple Parsnips, Apples and Red Onions Recipe
- 4 large parsnips, peeled and cut julienne style into approximately quarter-inch thick pieces
- 2 tablespoons olive oil
- ½ large red onion, sliced julienne approximately 1½-inch pieces
- ¼ cup mango juice
- ¼ teaspoon dried dill weed
- kosher salt
- cracked black pepper
- 2 Gala apples, cut into ⅛-inch slices
- 1½ tablespoons pure maple syrup
- Coat bottom of 10-inch tart baking dish with olive oil.
- Place parsnips in even layer on bottom of dish.
- Tuck onion pieces in between parsnips to create even layer.
- Drizzle with mango juice, followed by the remaining tablespoon olive oil. Season with dill, kosher salt and cracked black pepper. Bake for 25 minutes.
- Remove from oven, layer sliced apples into tart pan.
- Drizzle with maple syrup. Bake for additional 25 minutes until apples are golden and slightly crispy. Taste and season with more dill, salt and pepper if desired.
Browse the other reveals from Group A of the Secret Recipe Club
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
I don’t eat parsnips very often, but I love the maple flavor in this recipe! I’ll be making this dish soon!
Becca from It’s Yummi! recently posted…3 Ingredient Pineapple Whip
I hope you enjoy it, Becca! We don’t eat parsnips very often either, and in fact, probably the first time I had them was when we did an elimination diet …. it was on the very short list of foods we could have during the strictest phase!
It doesn’t remotely feel like Fall around here yet, but now you have me wanting to hurry it along because I want to try this - either your version or Jane’s original - or maybe both! I’ve never had parsnips, probably because I had no idea what to do with them. Now I’ll have at least one recipe.
Anna recently posted…Root Beer Freeze
Mmm, looks good. I love parsnips. So don’t feel like I’m ready for fall yet, but the foods associated with it are a different story. I could eat any seasonal food year round. 😉
What an interesting dish, especially with the added mango juice. Looks very very tasty!
chitchatchomp recently posted…Melbourne’s Own Miznon !
Great SRC pick- great recipe for fall!
what a great side dish! love all those flavors…i can’t wait til fall
sarah k @ the pajama chef recently posted…SRC: Corn Flakes Chivda, a Sweet + Spicy Snack Mix
I have actually made maple roasted turnips before (what are the odds?), but I love the addition of the apples and onions. What a great fall dish.
Lesa @ Edesia’s Notebook recently posted…SRC: Iced Lemon Butter Cookies
I don’t think I’ve ever had turnips, Lesa … sounds interesting as well!
Mmmm, this side dish look totally awesome! Love it…so perfect for the start of fall.
sara recently posted…Secret Recipe Club: Arroz con Leche
Oh yum. I love parsnips, and cooked red onion. I want to try this soon!
Sarah recently posted…Secret Recipe Club: Bacon Cheeseburger Chowder
I love this recipe and am so happy you decided to make it. I love your changes - they all sound wonderful! And you’re right, the red onion added a lovely pop of color. Mango is a delightful swap and I can’t wait to give it a try! Congratulations on all your success - that is fabulous!
Jane, The Heritage Cook recently posted…Chocolate Pumpkin Cake (Gluten-Free) Recipe - SRC