As we roll into mid-December, with its cooler temps and spatters of rain, I feel I missed New York’s most perfect season, fall. Luckily for me, some steaming root vegetables are right at home in the cold and wet.
This recipe actually makes a lot and is perfect on a colder day. Pair it with anything you want, or just eat it on its own. Due to the brevity of the ingredient list, it’s important you use really good olive oil and fresh dill. Otherwise, it’ll come out a bit meh-tastic. Nobody needs that; the weather’s “meh” enough on its own.
What you’ll need:
- Parsnip – 1, diced
- Carrots – 2, peeled and cut into sticks
- Dill – 1/2 cup, roughly chopped
- Olive Oil – 1/4 cup
- Salt – to taste
- Pepper – to taste
- Preheat the oven to 375 degrees.
- On a baking sheet, scatter the carrots and the parsnips and carrots. Sprinkle dill, salt and pepper over the carrots and parsnips.
- Drizzle olive oil over the vegetables and toss until they’re well coated.
- Bake until tender and parsnips are golden brown, approximately 25 minutes. Sprinkle with more salt and pepper, if you prefer and serve warm