Category: Side Dishes -

Roasted Carrots & Parsnips     

Ingredients:
1 lb. carrots, peeled and cut crosswise into pieces
1 lb. parsnips, peeled and cut crosswise into pieces
3 cloves garlic, coarsely chopped
1 1/2 tsp. rosemary
1 tsp. thyme
3 Tbsp. olive oil
Sea salt to taste
Fresh-cracked pepper to taste

Preparation:
Place vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to combine. Spread evenly on a cookie sheet, and sprinkle with salt and pepper. Bake in a 425 degree oven for 25-35 minutes, or until vegetables are tender, turning once.

Date added: 2014-09-29
Number of visits: 2656