Roasted Parsnips and Carrots

Name: Roasted Parsnips and Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps brown sugar; 680 grams carrots, peeled; 2 Tbsps chopped fresh thyme leaves; 680 grams parsnips, peeled; 6 servings Salt and freshly ground black pepper; 4 Tbsps sherry wine vinegar; 5 Tbsps unsalted butter

Roasted Parsnips and Carrots is a gluten free, fodmap friendly, and vegetarian recipe with 6 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 3g of protein, and 10g of fat. If you have brown sugar, sherry wine vinegar, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.

Ingredients you will need

Sherry Vinegar

Butter

Sugar

Equipment you will use

Frying Pan

Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables.

Ingredients you will need

Salt And Pepper

Vegetable

Parsnip

Carrot

Butter

Pepper

Sherry

Equipment you will use

Baking Sheet

Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes.

Ingredients you will need

Fresh Thyme