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Wednesday, November 11, 2009

Thanksgiving Sides: Roasted Carrots and Parsnips with Thyme

Roasted Carrots and Parsnips with Thyme
Recipe courtesy Danny Boome
(Photo courtesy of FoodNetwork.com)
*This looks really healthy. I am going to get this into the weekly rotation because my whole family LOVES carrots.
1 pound carrots
1 pound parsnips (*Sometimes TJ's has these or Gelsons)
3 tablespoons extra-virgin olive oil
2 tablespoons honey (*I might use Agave?)
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

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