Veg Boxes
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Garlic Butter Roast Carrots, Parsnips and Capsicums
5 parsnips, peeled and quartered lengthwise
5 carrots, peeled and quartered lengthwise
2 red capsicums, seeds removed, thickly sliced
2 peeled red onions, cut into wedges
2 tablespoon olive oil
salt and freshly ground black pepper
50 gram butter, softened
6 clove garlic, peeled and crushed
2 tablespoon chopped fresh thyme leaves, plus extra small sprigs to garnish
Preheat the oven to 200°C. Place the prepared parsnip, carrot, capsicum and onion in a large roasting pan. Drizzle with oil, season with salt and pepper and toss well to coat. Place the butter, garlic and chopped thyme in a small bowl and mix to combine. Dot the garlic butter over the vegetables. Roast for 40-45 minutes, or until lightly browned, tossing once or twice during cooking so vegetables brown evenly. Garnish with small sprigs of thyme.
from: foodtolove.co.nz
5 carrots, peeled and quartered lengthwise
2 red capsicums, seeds removed, thickly sliced
2 peeled red onions, cut into wedges
2 tablespoon olive oil
salt and freshly ground black pepper
50 gram butter, softened
6 clove garlic, peeled and crushed
2 tablespoon chopped fresh thyme leaves, plus extra small sprigs to garnish
Preheat the oven to 200°C. Place the prepared parsnip, carrot, capsicum and onion in a large roasting pan. Drizzle with oil, season with salt and pepper and toss well to coat. Place the butter, garlic and chopped thyme in a small bowl and mix to combine. Dot the garlic butter over the vegetables. Roast for 40-45 minutes, or until lightly browned, tossing once or twice during cooking so vegetables brown evenly. Garnish with small sprigs of thyme.
from: foodtolove.co.nz