1 Tbsp. Kosher Salt, plus additional salt to taste
1 Lb white potatoes scrubbed, peeled and cut into 2 inch pieces
1 Lb carrots, peeled and cut into 2 inch pieces
1 Lb parsnips, scrubbed, peeled and cut into 2 inch pieces
2 Tbsp. chopped fresh parsley
Preheat oven to 375 degrees Fahrenheit. Fill a large pot with hot water and 1 Tbsp of the Kosher Salt and bring to a boil. Add the potatoes, carrots and parsnips. Bring back to a boil, cover and boil for 5 minutes. Remove from heat and drain well. In a shallow baking dish large enough to hold all the vegetables in a single layer, toss the vegetables with the Garlic & Butter EVOO, Garlic Pepper and salt to taste. Bake in oven for 20 to 30 minutes until browned, turning vegetables once during cooking. Transfer to a serving dish and sprinkle with fresh chopped parsley.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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