Roasted Carrots & Parsnips Recipe
Manchego, wildflower condiment, walnut
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Ingredients
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Vegetables and Condiments
Method
Cooking Instructions
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Peel and chop the carrots and parsnips into uniform pieces, about 1-inch thick.
Season the Vegetables
In a large bowl, toss the carrots and parsnips with olive oil, salt, and black pepper until well coated.
Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and tender, stirring halfway through.
Prepare the Topping
While the vegetables are roasting, crumble the Manchego cheese and chop the walnuts if not already chopped.
Combine and Serve
Once the vegetables are done, remove them from the oven and immediately drizzle with wildflower honey. Top with crumbled Manchego cheese, chopped walnuts, and fresh thyme (if using). Serve warm.