THE RELUCTANT GOURMET COOKING COMMUNITY

[kell]

There is nothing better than roasted root vegetables and this is a great combination. You may use different or additional herbs as desired.

INGREDIENTS

1 pound parsnips, peeled and cut into 1-1/2 inch pieces
2 medium carrots, peeled and cut into 1-1/2 inch pieces
1 large onion, peeled and cut into 1-1/2 inch pieces
4 large cloves garlic, peeled
1 tablespoon olive oil or melted butter
1-1/2 teaspoon dried marjoram leaves
Salt and pepper to taste

Preheat oven to 400° F. Place all of the vegetables and garlic in a baking dish large enough to hold in one layer. Mix in the melted butter or oil, salt, pepper and marjoram. Bake, turning several times, until lightly browned and tender, about 40 minutes. Serve immediately. (If you use olive oil, the vegetables are equally good at room temperarure.)

Serves 4

[Reluctant Gourmet]

Kell, this looks tasty and I agree about nothing being better than root vegetables. I like to add them to my mashed potatoes.
RG

[kell]

Soooo .... this is how it panned out. I used whole baby carrots, which were about the same diameter as the parsnips. After 40 minutes, everything was done except those babies. It took 20 more minutes until they were tender; at that point everything else was quite overdone. :( I wonder if the carrots should be partly cooked prior to roasting. My mom says it seems to her that baby carrots take longer to cook than regular carrots. They tasted great even though overdone. Any ideas??

[Reluctant Gourmet]

Kell, when you say baby carrots are you talking about those expensive miniature carrots that you find in high end markets that are often organic or the short already peeled carrots you buy a bag of. The latter really aren't baby carrots although in our house we call them that.

[kell]

Oh my ... the short already peeled bagged variety. No high end markets anywhere close to where I live so not to worry about that! :D We call 'em baby carrots also. And I still think they take a long time to cook.