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. 🙂
Serves 2 (double up for more!)
2 TB extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons (hint: Layer a few leaves on top of each other to reduce prep time!)
1/4 cup balsamic vinegar salt and pepper to taste
Directions: Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5-10 minutes. Season with salt and pepper and serve. Source: allrecipes.com