And they are local, organic and delicious! Here’s a great recipe to try:

Roasted Carrots, Parsnips and Onions with Herbs

2 lbs. parsnips                                       

2 bunches of green top carrots

1 lb. red onions

⅓ C. extra-virgin olive oil

2 tsp. salt

2 tsp. black pepper

2 tsp. chopped fresh rosemary (can substitute dried if needed)

2 tsp. chopped fresh sage (can substitute dried if needed)

¼ C. water

                                      

Preheat oven to 350ºF. Cut the ends off the parsnips and the carrots. Cut the parsnips in half lengthwise, then cut them diagonally into ½” thick slices. Cut the carrots diagonally in ½” slices as well. Cut the tops and bottoms off the onions, then peel them and cut them in half. From there cut them into ½” slices. Toss the cut parsnips, carrots, and onions with the oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50-55 minutes.

Prep: 15 minutes          

Time: 1 ¼ hrs  

Yield: 8 servings

This entry was posted on Friday, April 17th, 2009 at 9:17 am and is filed under Healthy Updates Newsletter. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.