At this time of the year, I'm also always trying to use up everything I grew in my garden and the only thing that's left right now is herbs, carrots and parsnips. So I decided to share with you one of my go to recipe roasted root veggies. It is a fantastic way to cook veggies and even those who do not like veggies will like those. They are crispy, sweet and salty at the same time.
This recipe also uses one of my favourite kitchen tool: the mandoline! I'm always fascinated with how quickly and accurately it can slice fruits and veggies. If you do not have one, you should seriously think about getting one and the best place to get one is usually chinatown! My dad and I have the exact same one and he paid twice as much as I did!
Roasted Root Veggies
(Based on a recipe from the Barefoot Contessa, Ina Garten)
2-3 large carrots
1 medium size parsnip
2 tablespoon of olive oil
a pinch of salt and pepper
Pre-heat the oven to 425F
Using the mandoline finely slice the carrots and parsnip.
Spread the oil over the carrots and parsnip.
Place the cookie tray in the oven for 12-20 minutes (depending on the thickness of the veggies), turning once halfway.