Delicious Roasted Veggies

The above combination of vegetables makes a delicious side dish for chicken or beef. I realize that parsnips are not a foreign product, but I had not roasted parsnips until a friend of ours from Herefordshire, England, served them to us when we visited their home.

Now I use parsnips often, and have even raised them in my garden the past two years. They're amazing. They grow like carrots, except they're very long!! I'm sure they're something that Bilbo and his friends ate for dinner. I think parsnips are best in a mixture like this, and definitely roasted so that they're browned and crispy on the edges. Parsnips have a sort of 'perfumey' quality to them. (My spell checker is questioning this, but it's also questioning Herefordshire, so I don't consider it to be reliable anyway.)

As you can see, the mixture I used was the following:

• Sweet potatoes, pared and cut into chunks

• Carmen (or red bell) peppers, seeded and cut into large pieces

• Potatoes, scrubbed and cut into chunks. I like to leave the skin on.

• Onion, peeled and cut into chunks

• Parsnips, pared and cut into smaller chunks, for they take longer than potatoes to cook thoroughly

Put the above ingredients into a large Ziploc baggie and pour 1/4 c. (or less) olive oil into the bag. Shake until oil coats all veggies. Pour out onto a large jelly roll pan.

Sprinkle with coarse pepper, garlic powder, sea salt, and a little cayenne.

Bake in a preheated 400 degree F. oven for 30 - 45 minutes, and it's a good idea to turn these over at mid point so that both sides will get crispy.

And here is the result -

Delicious!!!

***

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