Roasting vegetables is an easy way to enjoy fresh cooked vegetables with a very limited amount of work. Carrots are always a favorite with their sweetness, not to mention their amazing nutrients and health benefits. This recipe is a favorite of mine and is a good example of how adding fresh herbs can change the flavor and look to make vegetables more fun and delicious! Bon Apetit!
Prep & Cook Time: 30 – 40 minutes
Serves: 4 as side dish
Ingredients
2 lbs Carrots, peeled & cut into 1” lengths (leave whole if using baby carrots)
1 lb Parsnips (optional) peeled & cut into 1” lengths
2 tbsp extra virgin olive oil
1/4 tsp sea salt (if desired)
1 tbsp chopped fresh herbs (chives, flat leaf parsley, thyme or a mix) *my favorite is garlic chives & thyme from my garden)
1-2 cloves Garlic (crushed)
Directions
- Heat oven to 400 degrees. In a large bowl, toss the carrots, parsnips, olive oil, garlic, & salt (if desired), and herbs.
- Spread Carrots & Parsnips in a baking pan large enough to hold them in single layer.
- Roast until fork tender, tossing several times, for 20-30 minutes, until done.
Adapted from Fine Cooking Annual
