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Curtis

Roasted Root Vegetable with Mandarin and Thyme

Serves 12

Ingredients
2 lb parsnips, peeled, cut into 1 inch pieces
1 1/2 lb baby carrots, peeled, cut into 1 inch long pieces
2 teaspoons extra virgin olive oil

Mandarin Gremolata
1 tangerine , zest and juice of (1/3 cup)
3 ea sprigs fresh thyme, cleaned from the stem, just the leaves
1 shallot chopped finely
2 t fresh tarragon, chopped finely
2 t sherry vinegar
2 t finely chopped chives
1 Tablespoon extra virgin olive oil

Method
  • Pre heat oven to 375F. Place 2 empty baking trays in oven to preheat as well.
  • Toss parsnips with 1 tablespoon of oil and season with pepper. In separate bowl repeat the same with Carrots.
  • Remove preheated trays from oven, place parsnips in single layer on one tray and place back in oven. Repeat the same with carrots.
  • To make the Gremolata, combine all the ingredients together and mix well.
  • When the vegetables are cooked, put in a mixing bowl and combine the Gremolata.
  • Place on large platter and serve family style.
Nutrition Facts:
Calories 90
Total Fat 2g
Sat Fat 0g
Cholesterol 0mg
Sodium 50mg
Total Carb 17g
Dietary Fiber 5g
Sugar 7g
Protein 1g

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