Roasted Fingerlings with Baby Carrots and Parsnips

Processed with VSCOcam with f2 preset

Thanksgiving is just around the corner. We all know that the turkey is the star attraction… but what about the side dishes? If you are like me you want traditional and non traditional dishes. I want my feast flavorful! ( that’s the chef in me). When choosing side dishes I often times will choose simplicity. That is why I love this savory dish of hearty potatoes with a hint of sweetness. It’s a simple dish that packs lot of flavor and it’s easy to make.

Roasted Fingerlings with Baby Carrots and Parsnip:

Preheat oven to 375

11/2 lbs fingerling potatoes

1lb of parsnips, peeled and cut into 1 inch pieces

1/2 lb-3/4 lb of baby carrots

2 tbs of olive oil

1 tbsp of dark brown sugar ( or honey)

1/2 tsp of salt

1/2 of Italian seasoning

1 tsp of black pepper

In a large bowl, toss potatoes, carrots and parsnips with the olive oil. Season the tossed potatoes with the brown sugar, Italian seasoning, salt and pepper. Roast for hour at 375.

3 thoughts on “Roasted Fingerlings with Baby Carrots and Parsnips

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s