Baked Parsnips and Carrots

Alright I know it’s the dead of winter and not much is growing out in the garden right now but let me just say I think I found my new favorite vegetable…. Just to back track a little so we are all on the same page. This fall I was getting all my fall crop in and I had a spare bed left over not wanting to have empty space I figured I would throw in a random seed packet from my seed stash. One I have never tried before but figured what the hay, why not, worse that will happen is I compost it in the spring. The seeds I ended up planting were parsnips. Those weird bleached out carrot looking things. Well let me just tell you those are some of the best tasting “things” I’ve ever had from a fall/ winter garden! 

The recipe I choose to try them with was a breeze to make too, basically 4 ingredients; parsnips, carrots, dried thyme and garlic infused olive oil. Plus salt and pepper to taste. So I guess 6 if you want to get techincal, but who’s counting.

Wash and lightly peel the parsnips and carrots, in a bowl put in enough olive oil to coat everything and spread out in a single layer on a foil lined baking sheet salt and fresh ground pepper to taste. Bake at 425 for about 20 min or until tender but not mushy. Shaking the pan every so often to keep things from burning. Lightly sprinkle dried thyme over them and serve. 

I promise this will be one of your favorite dishes to eat

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