It's easy to overlook the root vegetables in the supermarket. Uninspiring in their boiled state, and requiring lots of peeling and chopping, they usually get relegated to soups and stews as a flavor enhancer. But if you roast them, another side emerges. Crispy, creamy, and nutty flavored, they suddenly gain respect as a side dish.
I'll roast just about any vegetable. Tossed with a bit of olive oil and sprinkled with coarse salt, vegetables can be as tasty as potato chips. Recently, I read that researchers believe that whole carrots are more nutritious than chopped, so I decided to roast tonight's carrots whole. And because I had parsnips on hand, I added those to the pan, also. I scrubbed and peeled both vegetables, than placed them on a baking sheet and sprinkled them with about two tablespoons of olive oil and some kosher salt. I roasted them in a 450 degree oven for about 40 minutes, turning once.
Carrots are a good source of Vitamin A and help protect against heart disease and cancer. Parsnips, a relative of the carrot, is rich in potassium and contains even more fiber than its colorful cousin.
These are so good and hopefully extra-nutritious. It's going to be tough resisting them until dinner.
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