Roasted Vegetables

Have you ever eaten a parsnip before?  In my 52 years I don’t think I had, but I have been seeing them all over pinterest and so I broke down and picked up 2.  Parsnips look like white carrots for the most part, perhaps taste like that too.  I prepared my parsnips for this recipe the same way I did the carrots; peeled, cut into 3 pieces about 3 inches long each, and then quartered those. 

I chose to play it safe my first time eating a parsnip and added them to 3 other vegetables that I love to eat; red potatoes, carrots, and brussel sprouts.  Now mind you, I did not like brussel sprouts until about a year ago when my cousin highly recommend them with bacon bits.  I decided to give them a try again and now really enjoy them.  You might too with your more grown up taste buds.

So this is a pretty basic roasted vegetable recipe.  You can choose some of your favorite vegetables or mine or do a mixture of both.  I also added a yellow onion for flavor.  Besides that I thought the brussel sprouts would be good, I did not have enough for them to stand alone as a side dish.  That is another good thing about this recipe, you can use the vegetables that you have just a few of but not enough for a whole side dish; combine them all and “wa la” you have a whole vegetable platter side dish.

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I served this with my pork tenderloin and they were great together.

Ingredients:

2 parsnips
4 carrots
6 red potatoes
1 to 2 cups brussel sprouts
1/4 to 1/2 a large yellow onion
5 sprigs fresh rosemary
kosher salt to taste
ground pepper to taste
olive oil

Directions:

1) Preheat oven to 400.
2) Scrub or peel or wash all the vegetables.
3) Chop potatoes into 1 inch cubes.
4) Cut parsnips and carrots into 3 inch long pieces and then quarter lengthwise.
5) Remove bottom of the brussel sprouts and cut in half lengthwise.
6) Chop onion into bite size pieces, a little bigger or smaller, depending on your like of onions.
7) Place all vegetables into a medium to large sized bowl.

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8) Drizzle with approximately 2 Tbs olive oil.
9) Snip fresh rosemary into bowl.
10) Sprinkle with kosher salt and ground pepper.
11) Mix with hands or wooden spoon until all vegetables are coated pretty evenly.

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12) Pour into a 9 x 13 pan covered with foil (to help with cleanup).

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13) Place in 400 degree oven and bake/roast for 45 minutes to 1 hour, until fork tender.

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14) Serve.

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