No tags yet.
Lemon Roasted Carrots and Parsnips
I must admit that sometimes my ADHD gets the better of me. I get so focused on prepping the main dish, like my Yumtastic Chicken, that I forget to prep side dishes. I don’t even think about them until I’m ready to plate my meat. These Lemon Roasted Carrots and Parsnips solve that problem. They pair beautifully with my Yumtastic Chicken and can be cooked in the oven at the same time.
The chicken gets prepped the night before so I remove it to the counter to allow it to come to room temperature for a few minutes before cooking. Meanwhile, I prep the carrots and parsnips as below. I slide the two pans into the oven next to each other and let them cook uncovered, keeping each other company while they transform into something mouthwateringly yumtastic.
When the chicken is done, I remove it to the counter to rest before carving and crank up the heat a bit so the veggies can get a kiss of caramelization on them. It only takes a few minutes, about as long as the chicken needs to rest.
Voila! Dinner in about an hour.
Lemon Roasted Carrots and Parsnips
Serves 4-6
Ingredients
4 to 6 carrots, peeled and cut into coins
1-2 parsnips, peeled and cut into coins
1 medium lemon, thickly sliced, seeds removed
1 teaspoon marjoram
Salt and pepper
Fat for cooking, ghee, butter, coconut oil, about 1-2 tablespoons
Directions
Melt the fat. Place the carrots and parsnips in a casserole dish. Add the melted fat. Salt and pepper the veggies. Add the marjoram and toss until everything is well coated. Top with the lemon slices. Add a bit of salt and pepper to the lemon slices.
Bake uncovered for 20 minutes at 400 degrees F. Stir the veggies. There should be some liquid at the bottom as the lemon juice would have melted down over the veggies. Bake for an additional 20 minutes. Most of the lemon juice will have evaporated at this point. If the veggies are not as brown and caramelized as you would like, turn up the heat to 425 or 450 and bake for an additional 10 minutes.
These can be cooked at the same time as the Yumtastic Chicken. Crank up the heat after you remove the chicken to rest and cook the veggies for the 10 or so extra minutes needed to get them as browned as you like.
