Thursday, November 18, 2010
This is one of my favorite recipes and I was surprised that I had to posted it yet. It is very simple, can be easily tweaked for taste, and is a great side dish for the holidays. You can play with the recipe and include just about any root vegetable - but make sure you have the Parsnips!
2-3 Sweet Potatoes – peeled and diced (1/2” cubes)
3-4 Large White Potatoes – peeled and diced (1/2” cubes)
4-5 Carrots - peeled and sliced (1/2” wide at the tip and smaller at the wider part)
4-5 Parsnips - peeled and sliced (1/2” wide at the tip and smaller at the wider part)
4 tablespoons Oil (I use extra virgin Olive Oil)
2 teaspoons dried rosemary
1 teaspoon dried and crushed thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1. Preheat oven to 450 degrees
2. Place cut vegetables in a large roasting pan. You can adjust the amount of veggies to the size of the pan.
3. Coat with oil and mix in the dry spices with the salt and pepper. You can easily adjust the amount to taste.
4. Cook for 1 hour, mixing periodically.