This is a great side dish whether you are craving French fries and looking for a healthy substitute or if you just need a fun new way to prepare veggies. Last week I prepared these along with some sauteed spinach to accompany a nice piece of roasted wild salmon. Because carrots and parsnips are semi-sweet vegetables (they become more sweet-tasting when cooked) these should serve as your healthy carb portion (or starch as our mothers would say) rather than as a vegetable dish alongside another starch.
Serves 2-4
Pre-heat the oven to 400. Choose 2-4 carrots and 2-4 parsnips about the same size. Peel and cut into similar sized pieces, about the size of a thick french fry. Because carrots take longer to cook than parsnips, parboil or steam the carrots until they are slightly soft to the touch of a fork. This will make the carrots and parsnips cook evenly once they are in the oven. Place the semi-cooked carrots and the parsnips in a larger bowl. Drizzle with 2 tsp (1 tbsp if you are serving 4) of olive oil, add a splash of balsamic vinegar, a dash of salt and pepper and toss until each piece appears lightly coated. Place into a roasting pan and roast at 400 for 20-30 minutes until they reach the consistency you desire. I'm married to a Brit so I know some people like their fries soggier than others! These are so tasty and really bring out the fresh, natural flavors of these delicious vegetables.
No comments:
Post a Comment