Shadow's Delight: Roasted Parsnip and Gruyère

Ingredients

• •small baguette, sliced into 1/2-inch thick rounds
• •medium parsnips, peeled and diced small
• •tablespoons olive oil
• •1/2 teaspoon fresh thyme leaves
• •oz Gruyère cheese, shredded
• •1/4 cup walnuts, roughly chopped
• •tablespoon maple syrup
• •Pinch of sea salt and black pepper

Prep Steps

1. 1Preheat oven to 375°F (190°C). Toss the diced parsnips with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15 minutes
2. 2minutes until tender and slightly caramelized.
3. 3While the parsnips roast, brush both sides of the baguette slices with the remaining olive oil and toast them in the oven for 5 minutes
4. 4minutes until lightly golden and crisp.
5. 5In a small non
6. 6stick pan, combine the chopped walnuts and maple syrup over medium heat. Cook for 2 minutes
7. 7minutes, stirring constantly, until the syrup thickens and coats the nuts. Remove from heat and set aside.
8. 8Top each toasted crostini with a spoonful of the roasted parsnips, followed by a generous sprinkle of the shredded Gruyère cheese.
9. 9Return the assembled crostini to the oven and broil for 1 minutes
10. 10minutes, watching carefully, until the cheese is melted and bubbly. Garnish with the candied walnuts before serving.