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Roasted Parsnips and Carrots

Roasted Parsnips and Carrots

by | Oct 11, 2023 | Eat Well, Featured, Recipes

Perfectly Paired: Roasted Parsnips and Carrots as Your Ideal Autumn Comfort Side.
Roasting these root vegetables brings out their delightful blend of sweet, smoky, and nutty flavors, making them the ultimate accompaniment for a cozy, rainy fall day.

Ingredients:

  • ¾ pound parsnips, peeled if needed
  • ¾ pound carrots, peeled
  • 1 Tablespoon vegetable oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.

3. Place cut parsnips and carrots into a large bowl.  Add the vegetable oil and stir to coat the carrots and parsnips.

4. Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.

5. Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan.  Lining the baking sheet with foil or baking parchment will help with clean-up.

6. Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time.  The carrots and parsnips should be caramelized to a medium brown and blistered.  

7. Refrigerate leftovers within 2 hours.

Notes:

Try adding other seasonings such as thyme or onion powder.

Recipe resource: https://foodhero.org/recipes/roasted-parsnips-and-carrots

Pumpkin Bread

Pumpkin Bread

by | Oct 22, 2020 | Recipes

Prep Time: 15 min

Cook Time: 1 hour

Ingredients

  • non-stick cooking spray or oil
  • 1 1⁄2 cups whole wheat flour
  • 1 1⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon nutmeg
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 cup applesauce
  • 3⁄4 cup packed brown sugar
  • 3⁄4 cup sugar

Directions

  1. Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  5. Pour batter into loaf pan and spread into the corners.
  6. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Remove from pan and let cool completely on a rack. Slice to serve.
  9. Wrap in plastic or foil to store for several days or freeze for up to a month.

Photo and Recipe Source: https://www.foodhero.org/recipes/low-fat-pumpkin-bread