Roasted Parsnip and Carrots

Hi,

I hope your cooking adventures have been going well. If you have any problems with my recipes, I would love to know what went wrong and of course I would love to hear your successes. 

This last year I discovered parsnips. If you've never had them, I think you'll like them. They look like a white carrot. They aren't expensive and when roasted with carrots they turn sweet and yummy.

Preheat oven to 400 degrees.

3 medium parsnips peeled
3 carrots peeled

Tonight I was in a bit of a hurry so I cut the parsnips pretty thick and they seemed just fine. Slice the parsnips and carrots lengthwise (you'll get long flat strips not round pieces) into 3/8 inch slices. Stack 2 or 3 slices together and cut them into 3/8 inch rod shaped pieces. I like to cut the rods into 3 or 4 inch pieces. They don't have to be perfect. The parsnips and carrots will cook down, so no need to worry.

2 or 3 tablespoons olive oil
salt and pepper

Line a rimmed baking sheet with parchment paper or aluminum foil. Drizzle the olive oil on the bottom, add the parsnips and carrots and toss. Sprinkle lightly with salt and pepper, you can always add more later. Bake for about 20 minutes, stir them occasionally. When they get lightly brown around the edges they're done. Taste to see if they need more salt and pepper.

I really like to serve them along side chicken. They add a nice sweet crunchy taste and texture. Hope you like them too!

Hugs,
Mameekosan