Tuesday, November 03, 2009

Roasted Carrots and Parsnips

POINTS® Value: 2

Servings: 8

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy

Works with Simply Filling A perfect pairing of flavors that makes a super side dish. You can also boil the cooked vegetables in broth and then puree the ingredients for fantastic soup.


1 spray(s) cooking spray

8 medium carrot(s), julienned

6 cup(s) parsnip(s), julienned

1 Tbsp thyme, fresh, minced (or to taste)

1 tsp sea salt

1/2 tsp black pepper, freshly ground (or to taste)

1 Tbsp olive oil


Preheat oven to 400°F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
Place vegetables on prepared pan; sprinkle with thyme, salt and pepper. Drizzle with oil; toss to coat. Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 to 20 minutes more. Yields about 2/3 cup per serving.

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