![]() This herb butter is also delicious drizzled over any roasted or grilled vegetable, as well as grilled steak and shrimp. Besides fresh vegetables, the "fall" herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator-bring to room temp before serving. Place them in a roasting dish, drizzle with olive oil, season with salt and freshly. Don't be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. Chop the carrots and parsnips into sticks of around 5cm in length. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well. ![]() It was, for me, love at first bite and never forgot about it! Only I was not able to make it sooner because I seem to always miss fresh beets when they are in season.You won't have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips. This recipe of roasted vegetable trio is not entirely my own, I got the inspiration from a friend couple, Lionel and Sara, who brought it last year at a Christmas get-together. Of course, aside from working out, food also plays a big role if we want to achieve this, and between food and workout, food is what I am better at. So when I came back, Armin and I agreed that we have to do something to get back into shape, yes him too! We are contemplating on me joining his fitness studio so we could workout together, I am not really into workouts and exercises but I know I should so I would most probably do it and maybe the workout buddy system would work for Armin and me (crossing my fingers). BUT never on Christmas! I've missed all the Philippine Christmas food like bibingka, puto bumbong, sapin-sapin and fruit salad, leche flan.(I think I need to stop now or the purpose of this post will be lost). Let stand 2 minutes and then stir in parsley and almonds. Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high. OK! maybe a bit too much drama there, we were home several times over the past years. Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes. But more so in my case, because it was the first time in almost 5 years that I was home for Christmas and New year and I've been craving for so many things being away from home. I guess this is a problem for many at this time of the year when all the fun and excitement of the holidays have subsided and the feeling of guilt (from stuffing your face with all those yummy holiday desserts and treats!) rises. I don't mind it so much, but it is frustrating when nothing from my closet fits anymore. ![]() I've been meaning to make this dish of roasted beets, carrots and parsnips for the longest time and now seems to be a good time for it! Not only because they are all freshly available in the market, but because of a rather more personal reason.Īfter my 5-week-long vacation in the Philippines over the Holiday season, I've gained (a lot of) weight (*sigh*). ![]() Healthy and yummy way to help you shed the holiday fat. Try this roasted vegetable trio of beets, carrots and parsnips for a perfect side dish or it could also be a meal on its own. ![]()
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