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Umami Carrots & Parsnips

Time: 45 mins Serves: 4

-6 small carrots, peeled and diced into chunks

-4 parsnips, peeled and diced into chunks

-2 tbls olive oil

-2 tbls low-sodium soy sauce

-2 tbls honey

-1 tsp sriracha

-1/2 tsp ground ginger

-1/2 tsp sesame oil

-salt & pepper

-toasted sesame seeds for garnish

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Preheat the oven to 375 degrees.

Begin my mixing the olive oil, soy sauce, honey, sriracha, ginger, sesame oil, and a sprinkle of salt and pepper together in a small bowl. Mix well.

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Toss in the diced carrots and parsnips. Make sure all of the veggies get coated in the sauce.

Put all of the veggies, along with the sauce in a small glass-baking dish.

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Roast the veggies at 375 for 30-40 minutes until they are tender. Stir once about halfway through the baking process.

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When the veggies are done roasting, sprinkle with the sesame seeds and serve.

Enjoy!

****Veggies are from Johnsonโ€™s Backyard Garden, in Austin, Texas.

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