Roasted Roots – with a zippy twist

Sweet and Spicy Roasted Roots

Sweet and Spicy Roasted Roots

I love vegetables.  And I feel pretty lucky to say that…mostly because I know so many people who don’t like vegetables and one, they’re missing out on tasty food and two, they have a hard time eating healthy.  I just think it’s sad when people don’t like veggies.  And the saddest thing about it, is the reason they don’t like veggies.  They’ve probably never had them prepared in a delicious way.

Roasting veggies happens to be a delicious way to prepare them.  And roasted veggies might be one reason I love fall and winter so much.  They’re just so good!

This recipe is one of the first ways I’ve cooked parsnips.  And guess what?  They’re pretty dang good!  So get ready to rock your taste buds and make a delicious (and healthy) side dish.

Ingredients:

1 pound carrots, cut to about the size of fat french fries (fat french fries is a technical cooking term…promise…)
1/2 pound parsnips, cut to about the size of fat french fries
2 Tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
1 Tbsp molasses
1/4 cup crumbled feta cheese

Directions:

In a medium bowl toss carrots and parsnips with olive oil, red pepper flakes, and salt until well coated.
Spread in single layer on a baking sheet and roast for 20-25 minutes, at 400 degrees.
Toss with molasses, and roast another 5 minutes, until vegetables are tender.

Serve and sprinkle each serving with a tablespoon of feta.  Enjoy!

Sweet and Spicy Roasted Roots

Sweet and Spicy Roasted Roots

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4 thoughts on “Roasted Roots – with a zippy twist

  1. Oh yes, everyone knows your love of vegetables. Especially Sweet Pea, as I recall your frustration at trying to feed her, and resorting to all sorts of subterfuge. This one looks tasty and I’m going to fix it.

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