This is my fancy vegetable 'go-to' recipe. With Thanksgiving just around the corner for my American friends, I thought I would share one of the dishes that we make for our Thanksgiving here in Canada. It's such a lovely way to showcase those carrots and parsnips from the garden, and any fresh herbs you brought inside for the winter. If you're not a fan of parsnips, you might just find you enjoy them once they're tossed with rosemary and thyme.
Roasted Carrots & Parsnips (serves 4-6)
6 carrots, peeled and cut matchstick style
6 parsnips, peeled and cut matchstick style
3 Tblsp grapeseed oil
Sea salt & cracked pepper
3 Tblsp coconut oil
1 Tblsp shallot, finely chopped
1 1/2 tsp fresh rosemary, chopped fine
1 1/2 tsp fresh thyme, chopped fine
1 garlic clove, minced
Preheat oven to 400°F. In a large bowl, toss prepped carrots, parsnips, oil, salt and pepper. Transfer to a 8x11 glass baking dish and roast until browned, approximately 45-50 minutes. Be sure to stir vegetables frequently during this time. Meanwhile, combine coconut oil, shallot, garlic and fresh herbs in a small bowl. Remove vegetables from oven and toss with herb mixture until evenly coated. Serve immediately!
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