Roasted vegetables, how do I love thee? Let me count the ways.
Seriously. Let me count the ways...
- Roasted vegetables are crazy easy. You all know that I'm lazy. I take the easy way out so I can watch more TV. And that's real life.
- Roasted vegetables are ridiculously delicious. High heat caramelizes the natural sugars, and you might just be able to trick your taste buds into thinking you're eating candy. Healthy candy.
- Roasted vegetables are versatile. I've roasted green beans, potatoes, broccoli, brussels sprouts, carrots, zucchini, asparagus, snap peas, and squash. There might be more, but you get my drift. You can roast pretty much any vegetable and expect delicious results.
Today we're roasting carrots and parsnips, drizzled with honey and sprinkled with Herbes de Provence for a subtle floral sweetness. Crazy easy and ridiculously delicious.
1 pound parsnips, peeled and sliced 1/4" thick
1 pound carrots, peeled and sliced 1/4" thick
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon Herbes de Provence
Salt and pepper
Preheat oven to 425 degrees. Place parsnips and carrots on a large, rimmed baking sheet. Drizzle with olive oil and honey and sprinkle with Herbes de Provence and salt and pepper to taste. Use your hands to toss everything together so the vegetables are evenly coated. Bake for 10-15 minutes, stirring halfway through, until the vegetables are golden and tender.