Sunday, 9 August 2015
Roasted Parsnips and Carrots
Roasting vegetables brings out their natural sugars and they can almost taste like candy. Well ... an adult version of candy, so not like a Snickers bar so much.
Here are the basics.
Take 1 pound of parnsips and a half pound of carrots. Cut them so they are close to the same size so they will cook evenly (my carrots were pulled from the garden as part of a "thinning" exercise so were pretty tiny).
Toss in a bowl with olive oil, S&P. Some recipes include a bit of honey, but I think they have enough natural sugar.
Bake at 400 degrees Celsius for 30-40 minutes until tender. Garnish with fresh parsley. Enjoy the wonder of roasted veggies!