So the other night I made my parsnips' dreams come true, roasting them with carrots to accompany my zesty chicken.
Oh, parsnips, how could I have forgotten about you? Your earthiness, your sweetness, all bathed in garlic. I love you. (Carrots, I love you too).
Roasted Carrots and Parsnips:
Cut carrots and parsnips into 2-3" lengths, then in half or in quarters as necessary, to achieve even-sized pieces. Toss them with olive oil, a small amount of garlic powder, kosher salt, a little paprika, and a ton of black pepper. Roast for 45 minutes. Remove from the oven, and toss the roasted veggies with some sautéed garlic.
4 comments:
This looks great - roasting veggies is my absolute favorite!
-DTW
www.everydaycookin.blogspot.com
Hey Darius -
Thanks! My favorite way too, I love the sweetness and the caramelization.
Mmmm, I can almost smell them.
Hey Betts - You probably can, I used enough garlic to carry across the country!
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