Get Back To Your Roots: Roasted Parsnips and Carrots
This super-simple side vegetable dish is perfect for any cold day. Enjoy.
2 medium parsnips/person
2-3 medium carrots/person
Dried thyme, liberal amounts
Celtic sea salt
1. Preheat oven to 350 degrees
2. Peel, wash and slice all carrots and parsnips thinly. Then arrange them on a baking sheet or baker.
3. Sprinkle olive oil liberally over vegetables. Follow up with the dried thyme and a little sea salt
4. Bake 30-45 minutes, to desired crispiness.
Source: My sister-in-law Christie
It’s become a favorite winter side dish of mine (a recent version is pictured above). I am always surprised at the sweetness and crispy-ness….which makes it a healthy potato-chip substitute to boot. 🙂