Wednesday, December 17, 2008
What I Cooked Today… Roasted Root Vegetables!
1 bunch carrots: peeled and chopped into equal size but roughly chopped pieces
2 turnips: peeled and chopped into equal size, roughly chopped
3 parsnips: peeled and chopped into equal size, roughly chopped
1 bunch flat leaf parsley: finely chopped
2 sprigs of thyme
5 cloves garlic
¼ cup olive oil
Chef pinch of kosher salt
Freshly ground black pepper
In a large bowl combine all the vegetables. Add the leaves from the thyme sprigs (or dried thyme). Add olive oil, salt and pepper. Add non-stick spray to the parchment paper that is on top of a cookie sheet (if your cookie sheet is dark, the bottoms of the vegetables will cook faster, so beware). Add the vegetables and beware of over crowding. If it seems like there are too many spread the extra on a second cookie sheet. Bake for 45 minutes at 350 degrees, stirring frequently. Top with the fresh parsley.