We can eat roasted vegetables with just a little salt, but if you want to make them all fancy and all…
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons extra virgin olive oil
2 tablespoons melted butter
1 tablespoon Heirloom Herb & Lemon Veggie Seasoning from the Beekman 1802 Farm Pantry at Target (or substitute 2 tablespoons lemon juice, zest of one lemon and your favorite vegetable seasonings.)
- Heat the oven to 400º F. Line a baking sheet with foil or a silicone baking mat.
- Cut the carrots and parsnips diagonally in 1 1/2-inch thick slices (cut thicker parts of each vegetable in half lengthwise).
- Place the cut vegetables on the baking sheet; add the oil, butter and seasoning mix and toss well.
- Roast for 20 to 40 minutes, stirring occasionally, until the carrots and parsnips are just tender and beginning to brown a little around the edges. Serve hot.
There are 48 Farm-to-Shelf products as part of the Beekman 1802 Farm Pantry at Target! Let us bring a small farm to YOUR table.