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Roasted rainbow roots

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TODAY Show: Jeff IcInnis and Janine Booth cookshort rib meatloaf and mashed potatoes. -- February 11, 2015.
Samantha Okazaki / TODAY
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Ingredients

Ingredients
  • 2 pounds rainbow carrots, scrubbed clean with scrubby brush
  • 1 pound parsnips, scrubbed clean with scrubby brush
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, smashed with knife
  • Bunch of thyme
  • Kosher salt, to taste
  • Pinch ground black pepper
  • Chef notes

    Roost vegetables get a concentrated flavor and beautiful caramelization when roasted this way. Hit them with a bit more salt at the end to taste.

    Preparation

    Toss carrots and parsnips in a bowl with oil, garlic, thyme, salt and pepper.  

    Place on a baking sheet and roast in an oven set to 400 degrees F for 20-30 minutes until just tender.