Root vegetables are a winter staple in most of the country: nutritious, comforting, and an essential part of nearly every worthwhile stew. But by the time February arrives, they can seem rather, well, boring. That certainly doesn’t have to be the case.
The next time you’re looking for a sidekick to your stick-to-your-ribs entrée, or a healthy snack for your kids, push aside the worthy potato and consider parsnips and carrots. They’re cousins to each other, after all, each with their own sweet and nutritious kick. Parsnips, though less exciting in appearance, actually contain more vitamins and minerals than carrots, particularly when it comes to potassium. Plus, they’re a great source of fiber.
And when you roast them slowly with a touch of olive oil and sea salt, the natural sweetness intensifies, just as it does with carrots. The kids may never know they’re eating something so good for them.
- 3 large parsnips
- 3 large carrots
- 4 T olive oil
- 2 t kosher salt
- Preheat oven to 375 F
- Peel parsnips and carrots, and slice into 1/3-inch strips
- Place parsnips and carrots in a large bowl and toss with olive oil and salt.
- Spread the vegetables on a large cookie sheet in a single layer.
- Roast for 15 minutes. Toss, and roast for 20 minutes more. The edges will be lightly browned, and the inside soft and chewy.
We really enjoyed all the helpful tips and the fun photos that we received from “Botanicle Interest” We hope you did to!