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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


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.


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.


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


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


****Veggies are from Johnson’s Backyard Garden, in Austin, Texas.