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Parsnip and Carrot Roast

1 lb parsnip
1 lb carrot
6 garlic cloves (optional)
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh grated parmesan cheese (optional)


The recipe uses 3-5 parsnips and 3-5 carrots both peeled and sliced into 'logs', approximately 2-inch long, 1/4 - 1/2-inch on sides. toss the parsnip and carrot 'logs' with the garlic and olive oil until well coated. Spread the vegetables on a baking sheet so that they don't overlap. bake in a 450 deg. oven for 30-45 min or until browned. They should get turned every 10 min or so to ensure that all sides get browned. Remove from oven and sprinkle with parmesan cheese before serving. Note: if the oven is cooler (to accommodate the roast meat) simply extend the cooking time until the vegetables are cooked to your satisfaction. The recipe will easily scale to fit your requirements.

Source: www.food.com