Saturday, December 3, 2011

Roasted Parsnips, Leeks and Carrots (GF and V)


1 lb. parsnips, peeled and cut into strips
1 lb. baby carrots
1 large leek, slice lengthwise and clean thoroughly then slice into 1 inch chunks
1/2 c. vegetable broth or stock
Sea Salt and Black Pepper

Toss everything together on a large cookie sheet and cover loosely with foil.  Bake at 400 degrees for 20-45 minutes or until tender and just starting to brown.  Parsnips will get a little mushy when over cooked, so check often. 

 I serve these roasted veggies with cous cous, brown rice or potatoes and some fresh fruit. 

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