Posts Tagged ‘healthy side dish’
You may be thinking — is there a way to actually mess up roasted carrots?
The answer is really quite simple — yes.
Too many times I have put on my Betty Crocker hat to roast up some veggies, only to serve up squishy, over-cooked morsels tasting of old feet.
No. Longer.
I have finally perfected the roasted carrot, so much so that it’s become a regular request of the Mister.
You’ll need:
- 1 bunch of carrots
- Extra virgin olive oil
- Rosemary
- Salt
Preheat oven to 400 degrees. Line a cookie sheet with non-stick foil. Arrange cut up carrots on cookie sheet and drizzle and toss with olive oil.
Side note: I like to leave a little but of the “stalk” remaining on the carrot. It adds a bit of color and looks gourmet. At least that’s what I tell myself — work with me, people 
Sprinkle with salt and rosemary — don’t be shy with the seasoning! Cook for 20 minutes, tossing 1/2 way through.
If you are like me and have been avoiding roasted veggies in fear of creating foot-like results, fear no longer!
Enjoy
Last week I tackled the turnip, this week was the parsnip’s turn to step into the ring. Never having tried a parsnip, I was interested to learn of the health benefits.
Turns out that parsnips provide an excellent source of vitamin C, fiber, folic acid, pantothenic acid, copper, and manganese. They also offer a very good source of niacin, thiamine, magnesium, and potassium. With similar nutritional benefits as potatoes, parsnips also contain riboflavin, folic acid, and vitamins B6 and E.
Much like turnips, parsnips are lower in calories than potatoes. But the decrease in calories comes with a price: a 50 percent decrease in protein and vitamin C as opposed to the content of potatoes. However, parsnips do contain more fiber and also provide a much better source of folic acid.
After reading about Caitlin’s love of parsnips, I knew I had to give them a try.
I cut them into fry-like chunks and coated them with olive oil and a bit of salt. I then roasted them in the oven at 425 degrees for about 30 minutes.
These were enjoyed alongside a big glob of ketchup (which didn’t make the photo — not very photogenic )
AMAZING! These had the consistency of potato fries, but with a sharper bite — the parsnip definitely has more of a distinct taste, but a GOOD one! The Mister even coined them “his favorite vegetable.” You’ll be seeing these a lot more often. So in the battle of turnip vs. parsnip, the parsnip prevailed!
Have you had a parsnip? How do you like to prepare them?
Have you ever tried a turnip? Me neither! Doesn’t it just sound funny? TUR-NIP? HA! Anyway, I’ve never met a vegetable I didn’t like, so I figured it was about time I gave ‘ol turnip a try (if you follow me on twitter, you may already know some of this). In truth, I was really craving potatoes. But after hearing that turnips (also a “starch” vegetable) contain only one third the amount of calories as potatoes, I figured it was worth testing. It turns out these root vegetables pack quite a nutritious punch, as well! Turnips provide an excellent source of vitamin C, fiber, folic acid, manganese, pantothenic acid, and copper. They also offer a very good source of thiamine, potassium, niacin, and magnesium. In addition, they are a good source of vitamin B6 and E, folic acid, and riboflavin.
Not having cooked a turnip before, I did a bit of research and learned that you can cook them very similar to a potato. Knowing this, I came up with the following recipe.
Easy Turnip Saute
You’ll need:
- 3 turnips, chopped
- 1 sweet onion, chopped
- 2 tablespoons butter (I used Smart Balance)
- 1 teaspoon rosemary
Add chopped onions and 1 tablespoon butter to a medium-heat saute pan. Cook until browned. Add turnips and another tablespoon of butter. Cook about 5 minutes. Add rosemary and stir. Cover and cook about 10-15 minutes. Remove lid and cook until turnips are browned and soft.
Season with salt and pepper, plate and enjoy!
This was great! I thought they tasted A LOT like potatoes. Definitely had the same consistency. But the turnip had more of a distinct flavor, though. I can’t really describe it other than… turnipy — how’s that for descriptive?! Anyway, I really enjoyed this dish and love how easy it would be to customize with your favorite spices and flavors. Get creative!
Have you tried turnips? What did you think? How have you had them prepared? I have a feeling I’ll be on quite the turnip kick, so I could use some ideas!