Aweeeesome roasted vegetable dish I’m going to try this week.
1 1/2 pounds of medium carrots (about 8), scrubbed well and peeled if desired.
1 1/2 pounds of parsnips (about 6), scrubbed well and peeled if desired.
8 shallots, halved if large.
1/4 cup of extra-virgin olive oil.
Coarse salt and freshly ground pepper.
Olive relish (for serving).
Preheat oven to 450 degrees. Toss carrots, parsnips and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.
This looks amazing and I caaaaaaaaaan’t wait to try it out. Getting back on the Vegan cooking train because my body is beginning to feel like shit from all of the processed crap I’ve been shoveling in my mouth.