We l-o-v-e roasted vegetables. The roasting brings out the natural sugars in the vegetables so all they need is a bit of oil and seasoning to be really delicious. A foil lined sheet pan makes this side dish an easy clean up too. Shown below with Maple Glazed Salmon and Green Beans with Gremolata.
(modified from original recipe from Ina Garten)
Serves 10
- 1 pound baby carrots
- 1 pound parsnips, peeled
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons parsley, minced (or dill)
Preheat oven to 425 degrees.
Cut the parsnips in 1 inch pieces (to roughly the same length as the baby carrots). Slice the parsnips lengthwise if they are thick (so that they are also roughly the same width as the baby carrots). The vegetables will shrink some while cooking.
Place the cut vegetables on a foil lined sheet pan. Add the olive oil, salt, and pepper; toss well. Roast for 25 to 35 minutes, depending on the size of the vegetables, tossing occasionally until the vegetables are just tender.
Sprinkle with parsley (or dill) and serve hot.
Nutritional Info/Serving: 95 Calories, Fat 1 g, Protein 2 g, Carbs 19 g
21 Day Fix Container Equivalents/Serving: 1 Green, 0.5 tsp
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