PARSNIP****Deluxe Roasted Parsnips and Carrots

By Unblond1

This was very good for both. I used a PC honey and ginger vinegar sauce at the end, which was enough sweetness for me, and drizzled Dan's on the plate with a little extra honey.

Ingredients

• 10 oz.  parsnips
• 10 oz.  PC Organics Carrots
• 3-4 shallots, peeled and halved
• 1 sprig thyme
• 1 sprig rosemary
• 1 1/2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 tsp PC Splendido White Condiment With Balsamic Vinegar of Modena
• 1 tsp  liquid honey
• 3 tbsp. walnut pieces (didn't use)

Details

Servings 3

Preparation

Step 1

Preheat oven to 425°F (220°C).

Peel parsnips and carrots; cut in half lengthwise, then cut crosswise into 3-inch (8 cm) long pieces. On rimmed baking sheet, stir together parsnips, carrots, shallots, thyme, rosemary, olive oil, salt and pepper.

Roast in centre of oven for 35 to 45 minutes, (more like 60, actually) stirring vegetables twice, or until almost tender.

Add remaining ingredients and return to oven for 8-10 minutes more.