Grill-Pan Roasted Carrots and Parsnips

RECIPE

• Prep Time: 5 minutes
• Cook Time: ~60 minutes
• Total Time: ~65 minutes

TOOLS

• grill pan or roasting pan if you don’t have one
• chef knife
• vegetable peeler
• large bowl
• wooden spoon
• platter
• tongs

INGREDIENTS

3 tbsp of Demerara or dark cane sugar

1/2 tbsp of garlic powder

2 tbsp of olive oil

3 parsnips, large, peeled and thickly sliced length-wise

3 carrots, medium sized, peeled and thickly sliced length-wise

1/2 tsp of salt

1/2 tsp of fresh ground pepper

1 tbsp of chopped chives

METHOD

1. Place grill pan in oven, and preheat to 350°F  (175 °C) (if you don’t have one, wait until vegetables are prepared to place roasting pan in the oven).
2. Combine sugar, garlic powder, and olive oil in a bowl and mix until combined.
3. Add sliced parsnips and carrots and coat with mixture.
4. Place vegetables on a platter when coated, and add salt and pepper, turning the vegetables for even coverage.
5. Open the oven, and careful layer the vegetables on a grill pan (or place in a roasting pan and put in the oven).
6. If you’re working with a grill pan, work in batches turning the vegetables (10 minutes on each side), and removing from the oven after 20 minutes of roasting (This recipe should yield  ~3 batches).
7. Sprinkle with chives and additional salt to taste.

Serves 6 -8 people.