Post by barb43 on Mar 10, 2019 21:37:25 GMT
Jamie Oliver’s Roasted Root Vegetables, More-or-Less
Ingredients:
~ All Organic, if Possible ~
2-3 large Parsnips
3-4 Baby Carrots
1 large Yellow Onion
Sprigs of Fresh Italian Flat-Leaf Parsley, Cilantro
½ - 1 tsp minced Garlic
Sea Salt, Freshly Ground Black Pepper Olive Oil
Directions:
1. Parboil the parsnips and carrots. Heat water to boiling in a 2-3-quart pot that the parsnips and carrots will fit into. Add some sea salt to the water. Meanwhile, halve the parsnips and carrots longwise and cut horizontally into pieces not quite the length of your hand (more-or-less) if they are long. See the photo. Add the parsnips and carrots to the boiling water and return to a boil. Boil for approximately 10 minutes. Drain in a colander and allow to steam dry.
2. Select a roasting pan into which all of the veggies, plus the large yellow onion will fit. Swirl a little olive oil or coconut oil in the pan and place in a 200-degree oven to warm briefly.
3. After removing the roasting pan, turn the oven up to 400 degrees.
4. Roll the parsnips and carrots in the oil. Cut the onion into chunks and roll them in the oil as well. Arrange everything in the pan but be sure none of the pieces touch. Sprinkle the vegetables with sea salt, freshly ground black pepper, and garlic powder.
5. When the oven has warmed up to 400 degrees, put the roasting pan full of veggies into the oven to roast for 30-40 minutes. Turn the pieces over halfway through the baking time. Check the veggies with a fork; they are done when they are tender and a golden color.
Ingredients:
~ All Organic, if Possible ~
2-3 large Parsnips
3-4 Baby Carrots
1 large Yellow Onion
Sprigs of Fresh Italian Flat-Leaf Parsley, Cilantro
½ - 1 tsp minced Garlic
Sea Salt, Freshly Ground Black Pepper Olive Oil
Directions:
1. Parboil the parsnips and carrots. Heat water to boiling in a 2-3-quart pot that the parsnips and carrots will fit into. Add some sea salt to the water. Meanwhile, halve the parsnips and carrots longwise and cut horizontally into pieces not quite the length of your hand (more-or-less) if they are long. See the photo. Add the parsnips and carrots to the boiling water and return to a boil. Boil for approximately 10 minutes. Drain in a colander and allow to steam dry.
2. Select a roasting pan into which all of the veggies, plus the large yellow onion will fit. Swirl a little olive oil or coconut oil in the pan and place in a 200-degree oven to warm briefly.
3. After removing the roasting pan, turn the oven up to 400 degrees.
4. Roll the parsnips and carrots in the oil. Cut the onion into chunks and roll them in the oil as well. Arrange everything in the pan but be sure none of the pieces touch. Sprinkle the vegetables with sea salt, freshly ground black pepper, and garlic powder.
5. When the oven has warmed up to 400 degrees, put the roasting pan full of veggies into the oven to roast for 30-40 minutes. Turn the pieces over halfway through the baking time. Check the veggies with a fork; they are done when they are tender and a golden color.
Serves 2-3 people. . . . Note: the photo includes potatoes instead of a yellow onion. You can parboil potatoes with the parsnips & carrots and omit the onion, if you choose to do that.