Name: Roasted Carrots and Parsnips with Cilantro Salsa
Ingredients: 2 pounds parsnips, peeled and cut into 1/2-inch thick sticks; 1 1/2 pounds carrots, peeled and cut into 1/2-inch thick sticks; 2 tablespoons olive oil; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 1/2 cup cilantro, finely chopped; 1/4 cup red onion, minced; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon red pepper flakes

Description

A healthy and delicious winter veggie side dish worthy of your holiday table. Roasted carrots and parsnips are topped with a cilantro shallot sauce.

Ingredients

Scale

For the parsnips & carrots:

2 pounds parsnips, peeled and cut into 1/2-inch thick sticks
1 1/2 pounds carrots, peeled and cut into 1/2-inch thick sticks
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt

For the salsa:

1/2 cup cilantro, finely chopped
1/4 cup red onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes

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Instructions

Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss parsnips and carrots with 2 tablespoons olive oil, pepper and salt. Spread out on a baking sheet evenly. Roast for about 30-35 minutes (or until tender) turning them over a few times during cooking.
Right before serving, in a small bowl, mix together cilantro, red onion, garlic, 2 tablespoons olive oil, vinegar and red pepper flakes. Drizzle over vegetables.