Roasted vegetables go perfectly with the main course on a fall table. I have never tried parsnips roasted before and I was immediately surprised by how sweet they are. Pair them with carrots and you really have vegetable candy they are so sweet. I adapted this recipe from Jamie Oliver. Here is the link. This is made for just two servings if you would like it for four just double the recipe. I made this for myself and ate half and stored the rest in the fridge for later.
2 carrots, scrubbed and peeled
2 parsnips, scrubbed and peeled
4 garlic cloves, peeled and bruised
1 sprig of rosemary
1 tablespoon of olive oil
Preheat the oven to 400 degrees. Prepare the vegetables, peel and bruise the garlic (this triggers an enzyme reaction that boosts the healthy compounds in garlic). Parboil the carrots in a medium sized saucepan for 5 minutes, then add the parsnips and continue to boil 4 more minutes. Drain the carrots and parsnips with a colander and steam dry. Take them and place them on a baking sheet covered in foil and toss them with the garlic. Pick the leaves off of the rosemary and sprinkle over the veggies. Now, drizzle all with olive oil and sprinkle with sea salt. Be sure and spread them out on the baking sheet and leave room between them so they can roast and not steam. Place them in the preheated oven for about 1 hour until golden and crisp. Serve immediately.
I will link this to:
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
The Best Blog Recipes link party
Home at Rose Chintz Cottage
Waste Not Want Not Wednesday at Poor and Gluten Free