Roasted Carrots and Parsnips
  • Cooking Time: 30 minutes roasting time
  • Servings: 4-6
  • Preparation Time: 20-30 minutes
  • 1 lb. parsnips
  • 1 lb. carrots
  • 2 leeks (optional)
  • 4-6 cloves of garlic, minced
  • 2 T. rosemary, minced
  • 3 T. EVOO
  • Freshly ground sea salt to taste
  • Freshly ground black pepper to taste
  1. If carrots and parsnips still have their tops, cut them down to 1". Either scrub the carrots well or peel them, peel the parsnips. If vegetables are large, cut in half vertically. Remove the tops and roots from the leeks, wash them well to remove any sand. Dice them into large chunks. In a large bowl combine EVOO, garlic, leeks, and rosemary. Add carrots and parsnips and coat well with herbed oil. Pour out onto a parchment paper lined baking sheet and spread into a single layer. Liberally salt and pepper. Put in an oven or on a grill preheated to 425F. Cook for 15 minutes. Flip veggies and cook another 15 minutes until veggies are tender and slightly charred. Serve immediately.
Roasted carrots and parsnips are so good in the spring when they are harvested young. Also a nice change from potatoes or rice.