Foodie Friday is that one day of the week when I actually prepare one of the recipes I’ve clipped then abandoned in a shoe box on my kitchen cabinet shelf.
Side note: If I invite you over for dinner make sure it is not on a Friday since you never know how good the dish I’m making will turn out.
This week the lucky winner is oven roasted parsnips and carrots (minus the carrots since I’m not a fan of roasted carrots) by InaGarten.
Step 1: buy the parsnips and other ingredients I don’t have on hand. I added them to my shopping list.
Okay ready to give this a go.
Pre-heat the oven to 425.
And peel the parsnips. I love my OXO Good Grips Swivel Peeler
To keep the mess to a minimum I use a Corelle 2-Quart Serving Bowl as my trash so I can just dump it once. I got a little carried away with the peeling and not all the peels made it in the bowl.Now cut the parsnips.And cut them again.
And again. Into the bag for a quick mix with the oil and herbs.
A splash of olive oil.
Okay that’s enough.
Grind in McCormick Italian Herbs
Dump them out onto a foil lined baking sheet.
Spread them out into a single layer.
And into the oven.
Twenty minutes on the clock.
That’s when I saw the butternut squash. Why not roast that too?
I went with cinnamon, a pinch of nutmeg and a little paprika.
Into the bag, sprinkle and toss.
Side note: red/brown spices stay fresher longer when kept in the fridge. Paprika, nutmeg, cinnamon, cayenne, you get the idea.
Onto the pan ready for the oven.
That’s when I saw the mushrooms on the shelf in the fridge. Since the oven was already on why not roast them too?
Question: do you rinse your mushrooms under water or do you peel them? Comment below I need to know…
I went with garlic for the mushrooms. Some garlic got on the mushrooms, most of the garlic ended up on my kitchen floor. The lid was left opened- no one knows why.
Clean up in aisle one, this is the garlic powder I spilled on the kitchen floor.
Mushrooms on the baking sheet ready for the oven.
I took this shot to remind me to tell you how great my kitchen smelled with all those veggies roasting. YUM!
Halfway finished – time to flip.
And done! Taste test time. Parsnips were a winner! Slightly sweet, crisp, and overall yummy.
Butternut squash browned up nicely. Also sweet but equally delicious.
And the mushrooms were all sorts of garlicky. I love garlic so these were just right for me.
Last step: I rated the recipe – I only file 4 and 5 star recipes. 1, 2 or 3 star recipes get recycled immediately, no sense keeping a recipe I don’t love especially when I have so many I do love.
And I made a note that the parsnips REALLY shrink, by almost 50%, so cut them larger.