1 post from day 12/11/2014

Roasted Parsnips and Shallots with Rosemary Lemon Salt

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Toss the parsnips and shallots in a large bowl with the butter and olive oil to coat.  Place in one even layer on the baking sheet.  Sprinkle with about 2 teaspoons of the Rosemary Lemon Salt mixture.  Bake for 15 minutes and then toss with tongs to ensure the shallots don’t burn and each side of the parsnip ... Continue Reading