This dish has become such a staple in my house. As in, every weekend my mom comes home from the farmer’s market with a bunch of carrots, trailing their long green stems. Then comes the miracle of easy cooking, and we end up putting a limit on how many carrots each person can take. Because obviously I could eat them all myself. They’re THAT good.
Funny story about carrots. At some point in my life, I started munching on them waaaay more often. When we were trying to figure out all my stomach issues a few years back, one of the doctors happened to glance at my hands, and he turned to me and asked, “Do you eat a lot of carrots?” Turns out all the beta-carotene I’ve been consuming is giving my hands an orange tint. I guess you really are what you eat….
All you need for this seasonal, quick and fool-proof side dish are carrots and parsnips, both of which are at their peak season in the fall. The rest you’ve probably already got in the pantry. And you get to use your hands to mix! What are you waiting for? Let’s get roasting!
- 1 bag carrots, approx. 1 lb
- 4-5 parsnips
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- Preheat oven to 400°F.
- Peel the carrots and parsnips. Chop in half lengthwise, then cut each half the other way. You should get about 4-6 sticks from each half, depending on the thickness of your vegetables.*
- Spread out on lined baking sheet. Pour on oil, vinegar, garlic and spices. Mix so that all vegetables are coated.
- Bake for 45 minutes to 1 hour, until slightly burnt on the edges.
- Store in an airtight container in the fridge for up to one week.
Fall is in the air and it’s entering my kitchen. How about yours?