With Thanksgiving right around the corner, many of you many have begun planning the big menu which usually includes an abundance of side dishes. Roasted carrots and parsnips are often overlooked but by adding good quality lemon EVOO and fresh mint leaves you’ll have a revival worth serving at the big feast! This recipe maintains the healthfulness that roasted root vegetables bring to the table because there is no butter yet the rich flavor stands out. To make ahead, prep your vegetables and refrigerate in an airtight container. When it’s time to bake, toss with olive oil, salt and pepper directly on the baking pan and roast in the oven. Add the fresh mint at the end to brighten the flavor.
- 2 pounds of parsnips, peeled and diced
- 1 pound of carrots, peeled and diced
- ¼ cup of Olive This! Lemon EVOO
- 3 tablespoons chopped, fresh mint leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Transfer the diced carrots and parsnips to a large baking pan and drizzle with the ¼ cup of lemon EVOO. Add the 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Toss well (we used our hands) and spread evenly on a baking sheet.
Roast in the preheated oven for about 25-40 minutes depending on the size of your diced vegetables until slightly caramelized and the larger pieces are tender. Stir vegetables about half way through the cooking time.
MAKES 4 SERVINGS
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