Rosemary Roasted Roots
Snappy parsnip and carrot strips seasoned with rosemary and sea salt bring bold color and taste to the table.
Ingredients
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3-4 carrots cut into thin diagonal strips (3-4 inches long)
2-3 parsnips cut into thin diagonal strips (3-4 inches long)
1 tablespoon olive oil
1/2 teaspoon dried rosemary or 1 tablespoon of fresh rosemary
Sea salt
Freshly ground black pepper
Preparation
Level: Easy
Servings: 4 to 6
Cook Time:
Ready In:
Preheat oven to 375°.
Coat the vegetables with olive oil and season with rosemary, sea salt and black pepper. Cover and bake 30 minutes.
Uncover and continue cooking 25-30 minutes or until soft and slightly shriveled.
Coat the vegetables with olive oil and season with rosemary, sea salt and black pepper. Cover and bake 30 minutes.
Uncover and continue cooking 25-30 minutes or until soft and slightly shriveled.
