Kale, Carmelized Onions and Syrup Roasted Parsnips over Quinoa

  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cups 1/3-inch thick diagonally cut baby parsnip or regular parsnips (about 1 pound)
  • 2-3 Tablespoons maple syrup
  • 1 teaspoon dried basil
  • 2 med sliced yellow onions
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 8 cups trimmed chopped kale (about 3 bunches)
  • 1 & 1/4 cup organic vegetable broth, divided
  • 1 cup uncooked organic quinoa
  • 1 & 1/2 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 10-12 minutes or until tender and browned, stirring occasionally. Drizzle with 2-3 Tablespoons maple syrup, sprinkle with basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Cook another 3-4 minutes.  Turn off heat and let sit there.
  2. Heat remaining 1 tablespoon oil in a large pot over medium-low heat. Add onion to pot; cook 20 minutes or until tender and richly golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
  3. Cook quinoa according to package directions.  Add quinoa to kale mixture. Stir in parsnips, 1/2 cup vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup vegetable broth if needed to moisten.

3 responses to “Kale, Carmelized Onions and Syrup Roasted Parsnips over Quinoa

  1. Pingback: Kale, Carmelized Onions and Maple Syrup Skillet Roasted Parsnips over Quinoa | Plant Based Diet Adventures

  2. I ‘discovered’ roasted root vegetables last year;roast parsnips have become one of my favorite things ever.
    I have been going with a lot of vegetarian eating, and feel that I am a hypocrite; I think veganism is in my future.Why am I fighting it?
    Anyway, I have a recipe for roasted vegs in crust and I use honey.I never thought of maple syrup,(although I did think of sorghum).What a great idea.
    I will be checking in with you. In the meantime,I continue to incorporate vegan recipes and vegan alternatives in many of my posts.
    Thanks for the inspiration!

    • Thanks so much for coming to my blog and having a look! I agree with you, I love roasted root vegetables too. It’s so great that you’re doing more and more vegetarian! For most of us it’s a transition to vegan, and it takes time. The more and more I learn about the health benefits of a plant based diet, the more cemented I become.
      If ever there are any questions I can answer let me know 🙂 I look forward to see more of your blog and the recipes you do!

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