Root vegetables are sweet and tasty and can be made in many different ways. Roasting them in oil, vinegar, and agave or honey brings out their sweetness. This is a great side dish and I served it with the kale, coconut, and tofu entree I posted about yesterday.
Ingredients:
3 parsnips
3 carrots
olive oil (about 2 tbsp)
agave or honey (about 1 tbsp)
balsamic vinegar (about 2 tbsp)
Instructions:
1. Peel, wash, and dice the vegetables.
2. Mix together the other ingredients. Coat the parsnips and carrots with the sauce.
3. Roast at 220 C for 25 minutes.
4. Serve.
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