Happy Thanksgiving! Here’s a quick, simple recipe that will add a pop of color to your Thanksgiving table. I like to leave the peels on the carrots and parsnips, but go ahead and peel them if you want.
Roasted Rainbow Carrots and Parsnips with Shallots
1½ lbs rainbow carrots
1 ½ lbs parsnips
8 shallots, sliced
¼ c EVOO
½ tsp sea salt
freshly ground black pepper
Italian parsley, chopped
1. Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with ½ tsp sea salt and freshly ground black pepper, to taste.
2. Spread mixture onto 2 cookie sheets (lined with baking parchment or nonstick spray) and roast, tossing occasionally, until vegetables are golden brown and tender, about 35 minutes.
3. Serve immediately, with a sprinkle of parsley.