Roasted Carrots, Parsnips & Leeks
Recipe Type: Side Dish
This recipe will result in one very large tray of roasted vegetables, perfect for a holiday or to be stored in your freezer for future meals. Although intended as a side dish, I think it makes a delicious, satisfying lunch.
- 3 bags of carrots
- 2 bags parsnips
- 4 leeks
- Extra virgin olive oil
- 2 Tbsp dried tarragon
- Sea salt
- Freshly ground black pepper
- Preheat oven to 375 degrees.
- Wash and peel carrots and parsnips.
- Cut carrots and parsnips into 1 inch chunks.
- Over high heat, cover the bottom of two heavy bottomed pots with olive oil.
- Working in batches, begin to saute the carrots and parsnips, stirring occasionally until they begin to brown.
- As the carrots/parsnips are browning, cut off the roots and dark greens of the leeks. Wash the leeks thoroughly. Cut in half lengthwise and then horizontally.
- Continue working in batches with the carrots and parsnips. When they are browned, sprinkle them with tarragon, salt and pepper. Place on a baking sheet.
- When all of your carrots and parsnips have been placed on baking sheets, place them in the oven and set a timer for 15 minutes.
- Add more olive oil to your pan and saute the leeks until they are wilted.
- When your timer goes off, add the leeks to the carrot/parsnip trays and place back in oven for another 15 minutes.
- Check with a fork to make sure that the carrots have cooked through.
Skip the leeks for a dish that will be appropriate for a low-FODMAP diet. This recipe was adapted by a recipe by Sylvia Carter, published in Newsday.