I love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!
Monday, November 12, 2012
CIDER ROASTED CARROTS & PARSNIPS
~ Parents magazine - November 2012
2/3 c. apple cider
2 T. olive oil
2 T. apple cider vinegar
2 T. Dijon mustard
2 T. honey
2 t. chopped fresh thyme
1/4 t. salt
1 1/2 lb. carrots, peeled and cut into sticks
1 1/2 lb. parsnips, peeled and cut into strips
Preheat oven to 400 degrees. Line a roasting pan with foil; set aside.
In a large bowl, whisk together the cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to prepared roasting pan; spread in an even layer.
Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting.
Notes: The foil is not essential.
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