ROAST CARROTS AND PARSNIPS

A real easy recipe to make is roast carrots and parsnips.  When making a roast or baking fish in the oven, I will also roast vegetables to accompany the meal.  You can use many different kinds of vegetables and I tend to use root vegetables when using this recipe.  I use clay baking trays which doesn't require you to flip the vegetables over half way through the cooking process.  Using a clay baker, the food browns on both sides.

Carrots and parsnips cut up and tossed with olive oil.

Ready for baking on clay baking trays.

Just out of the oven.  I crisp them up but not too much. 

Ready to be served.

INGREDIENTS:


2 medium to large carrots, peeled and sliced in thin strips
2 medium sized parsnips, peeled and sliced into thin strips
olive oil
your favourite herbs or spices

DIRECTIONS:


In a mixing bowl, toss the cut up vegetables with a little bit of olive oil.  Sprinkle with your favourite spices or herbs.  I use a non salt seasoning used for grilling meat.  I typically use the seasoning for grilling chicken.  Toss to combine everything.  Spread out on baking sheets.  I use clay baking trays as I think they help crisp the vegetables.  Bake at 375 to 400 degrees F for about 30 minutes.  Check on the vegetables after 20 to 25 minutes.  You want them to brown but not too crispy that they are over cooked.  Serves 2 to 3.