So Evelyn’s doing pretty good with this whole baby led weaning thing. Well, I say she’s doing good in that food is pretty consistently going to her mouth at least a couple of times before she gets sick of being in her high chair and some bites are actually making it in to her stomach. (But that’s another post for another time…I’ll have a bit more information on her first month of eating food here in a couple of weeks.)
Roasted vegetables make such a perfect side dish, and carrots and parsnips together make such a delicious combination. The sweetness of the carrots with the starchy parsnips make a wonderful pairing. I also love this dish because it is great for entertaining: cut all your carrots and parsnips ahead of time and then just toss them with olive oil, salt, and pepper, and stick them in the oven before dinner.
- 2-3 large carrots, cut into matchsticks
- 2-3 large parsnips, cut into matchsticks
- Olive oil
- Kosher salt
- Preheat oven to 400 degrees F. Toss the carrots and parsnips with a couple tablespoon of olive oil and a good pinch of salt and pepper. Spread them out in a single layer on a rimmed baking sheet. (I like to toss them together on the baking sheet as well and save a bowl.)
- Roast for 20-30 minutes, tossing them about halfway through, until they are tender and beginning to turn golden brown. Serve warm.