Roasted Vegetables

Hello,

"Roasted Lemon and Rosemary Parsnips and Carrots"

I don't know many people who actually like to eat parsnips or even carrots and I am one of those people.  One day out of the blew something told me to make "Carrots and Parsnips" for sale at my job.  Along with the voice of information I also heard "Lemon and Rosemary".  No I don't really hear voices in my head no matter what my dear friends and family may tell everyone, but I do get a desire or feeling that says, "That would be a good combination".  So I listened to my feeling and I was so right.  I personally do not like parsnips only, but together with these spices I really like the combination.  Peel carrots and parsnips, I really do not like to leave the skin on my carrots because it always look dirty even after you wash them.  I like to cut them on alternating angles to make the vegetables look nice.  To the vegetables add  chopped fresh rosemary, dry rosemary will not work here because it is to hard and won't have an opportunity to get soft in the roasting process.  Also add lemon zest and the juice of those lemons, zest is the skin of the lemon but only the yellow portion not the white stuff.  I like to use a small grater or zester.  Try to be verIy careful when you squeeze the lemons for the juice because lemons tend to have a lot of seeds and no one want to enjoy a dish and eat seeds.  I also add olive oil, salt and coarse black pepper.  Put all the vegetables on a baking dish and roast on a low temperature of 350 degrees.

INGREDIENTS:

CARROTS AND PARSNIPS

FRESH ROSEMARY

LEMONS

OLIVE OIL

SALT AND PEPPER

I hope you all enjoy it.  I think this would be a great side dish to pork loin or even roasted chicken.  Maybe even add some red skin potatoes to the mix and you have a new dish.  Let me know how it works for you.

Mo