DIGGING DEEPER

Marie’s Roasted Root Veggies

from Shareholder Marie Culpepper

Not really a recipe – just a procedure:

  • Cut carrots and parsnips into pieces about the size of your small finger.
  • Slice onions (yellow or sweet. No specific quantities – about one medium onion for each 2 cups or so of cut carrots and parsnips.)
  • Toss carrots, parsnips, and onions with a few tablespoons of olive oil (or spray with olive oil) and lightly salt and pepper.
  • Roast in a shallow baking pan at 350 degrees for about 20 minutes and check.  You’re looking for a slight amount of caramel coloring and for the root vegetables to get tender but not too soft. If they need more time, repeat for 5-10 minute intervals until done.

With the wonderful, sweet carrots and parsnips from 47th Avenue Farm, this makes a delightful side dish.