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And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
Garlic Butter Roast Carrots, Parsnips and Capsicums

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
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