Roasted Roots

Even more farmers market goodness: a combination of a nicola potato, several small beets, a couple parsnips and carrots, all diced up and tossed in oil and salt and pepper and roasted in the oven. Halfway through, I tossed them again and added fresh dill. When they were done I added more dill, olive oil and chopped up garlic shoots, which I am really enjoying. I think I’m going to have to set aside a healthy chunk of space for them in the garden this year. The chicken was marinated in the mesquite/lime marinade I picked up last week, and the salad was another mix of exotic greens topped with basil ranch dressing. Did I mention the weather topped out at almost 80° here today?

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2 Comments on “Roasted Roots
  1. @es el queso, that looks heavenly. How did you keep the potato/beet, etc. mixture from turning pink from the beets? The mesquite/lime marinade sounds great also!

  2. I just tossed them quickly in oil before cooking them, and spread them out on the baking tray… The parsnips picked up some of the pink, but not the potatoes. The mesquite/lime marinade is made by Paul Newman, you can get it at your grocery store :)

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