TIME OF YEAR FOR PARSNIPS SO ENJOY DAN:

ROASTED PARSNIPS, CARROTS AND SWEET POTATOES by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

3 parsnips, peeled cut into 1-1/2- by 1-inch pieces

2 sweet potatoes, peeled and cut into French-fry pieces

6 carrots cut on the bias in 1-inch pieces

12 cherry tomatoes, halved

2 tablespoons olive oil

2 tablespoons soy sauce

3 teaspoons Cajun seasoning

2 tablespoon sweet paprika

3 tablespoons dried thyme

3 teaspoons dried rosemary

Sea salt and freshly ground pepper to taste

 

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

 

1.   Put the prepared parsnips in boiling water for 5 minutes.

2.   Drain.

3.   On as baking sheet lined with aluminum foil.

4.   Place the veggies on the baking sheet and toss with olive oil.

5.   Sprinkle with garlic powder, sweet paprika, and Cajon seasoning.

6.   Season with salt and pepper

7.   Place the baking sheet in a pre-heated oven.

8.   Bake for 20 minutes.

9.   Remove from oven and add soy sauce, rosemary and thyme.

10.                Bake for another 10 minutes.

 

    ENJOY DAN:                     BON-APPETITE!!