Compliments of It’s a Keeper
4 large carrots
1 large sweet onion
2 Tbsp olive oil
1/2 tsp garlic powder
1 tsp Herbs de Provence
Salt and pepper
Peel carrots, parsnips and onion. Cut into one inch pieces. Toss with olive oil, garlic powder and Herbs de Provence. Spread onto a baking sheet in a single layer. Season with salt and pepper to taste. Roast at 425 degrees for 30-40 minutes or until lightly browned and tender.
Is It a Keeper?
These. Are. Good. Soooo good! Even my husband, who is very picky on the vegetables that he eats, LOVES these! See those really “dark” pieces in the photo above? Those are his favorite ones — he picks them all out of the bowl! I love how they are slightly crispy on the outside. Tender on the inside. And, oh so flavorful! I also love how roasting brings out the natural sweetness of the veggies. You’ve gotta try these!
Oh, and for the record, I’ve tried this recipe using other veggies too. I’ve added sweet potatoes — yum! And, I also sliced up a fennel bulb – double yum! I really liked the licorice-y flavor of the fennel! This is definitely a recipe you can play around with — try different things. Whatever tickles your fancy.
Definitely a keeper! A great staple recipe!
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