Parsnips and Carrots

When I was looking for a new starchy food to put in my meals, I came across parsnips, and the rest was history. I love this root vegetable so much. It looks kind of like a carrot in shape, but has a sweeter taste. When you put the two together, it's a match made in heaven. They have similar cooking times and their flavors are a good balance. Here's one of my favorites, with only 6 ingredients.

What you'll need: about 6 large carrots, 3 large parsnips, 2 tbsp olive oil, 1/2 tsp dried dill, 1/4 tsp black pepper, pinch of salt (if desired)

 

Directions: 

1. Turn your oven to 425 degrees Fahrenheit. Then take a cooking sheet or large casserole dish and cover it with aluminum foil. Set aside.

2. The carrots and parsnips will have a tough exterior. You'll want that off! To prevent some headaches when cooking, get a potato peeler (shown above). I can't sing this gadget's praises enough. Shave off the skin of the carrots and parsnips.

3. When done, chop the root veggies into bite-sized pieces. There is no art to doing this. You could do chunks, or get fancy. Just make sure they are all the same size. I made mine roughly the size of my thumb.

4. Plop the chopped vegetables in the foiled dish, then drizzled the olive oil over top. Shake them around to coat evenly.

5. Next get your spices. Take the dried dill and black pepper, and sprinkle evenly over the vegetables. Give them a good shake. Add a pinch of salt if desired (I think they taste great without it, but salt does add another level of flavor. This is up to you. If you are watching your sodium intake you may want to do without).

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6. Place in the oven and wait! Total cooking time will be 40 mins, but you will want to take them out at 20 minutes and stir them around.

The final product is shown below. So, so good (and tastes great reheated).

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Bonus dish! Have left overs? Use it at breakfast the next morning.

- Fry an egg (I prefer my egg over-medium with the yolk mostly cooked through) using a little olive oil or cooking spray in the pan.

- Remove the egg when done, put a drizzle more olive oil in the pan, and turn the heat to medium. Then slice cherry tomatoes in half and add them to the pan. Sautee the tomatoes for about 2 minutes, tossing often.

- Heat up the leftover parnsips/carrots in the microwave, or add them to the pan. Your call.

- Throw the finish products all together and sprinkle black pepper on top if desired.