Would you believe me if I told you one of my favorite recipes this month came from Consumer Reports? Well it did. I have a new love. Last year, while traveling to a gluten-free and dairy-free meet-up, I picked up a copy of ShopSmart (a magazine by Consumer Reports) at the airport. I had recently stopped subscribing to magazines to try to break my addiction, but this was one that I simply HAD to have.
ShopSmart is this wonderful collection of pretty much everything I love … unbiased reviews for food, appliances, electronics, light bulbs, you name it; values and money-saving guides; everyday living tips (seriously, you wouldn’t believe all of the cool ideas they have); and yes, even some recipes!
I swear to you that Consumer Reports has no idea that I’m writing this, or even that I subscribe to their magazine … I just can’t help but sing the praises of a magazine with absolutely no paid advertising (Yes, it is truly unbiased and unpaid – hence why the subscription isn’t super-cheap), and a delicious healthy roasted parsnips recipe like this one …
I did make a few changes to the recipe, adding instructions and ingredients for using dried herbs, since that was what I had on hand, and of course to make the recipe dairy-free! But trust me, this dairy-free butter recipe is as good as the “real thing.” Feel free to use whatever ratio of carrots and parsnips that you like, but I do recommend these two roots most for their amazing complimentary flavors.
- 2 lbs Carrots and Parsnips, peeled and cut into 1” chunks (I used a little over 1 lb of each, to account for loss from peeling)
- 1 Tablespoon Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1-1/2 Tablespoon Dairy-Free Margarine (I used Earth Balance Organic Coconut Spread)
- 1 Small to Medium-sized Shallot, minced
- ½ Tablespoon Dried Chives or 1 Tablespoon Fresh Chives
- ½ Teaspoon Dried Thyme or 1 Teaspoon Fresh Thyme
- Preheat your oven to 450ºF.
- Combine the carrots, parsnips, oil, salt, and pepper in a large bowl, turning to coat.
- Spread the veggies out on one or two baking sheets (helpful if it has low sides to keep those veggies from sliding off – like a jelly roll pan) that are greased or lined with a silicone baking mat (I use the mats). Ideally, the veggies will be spaced out so that they aren’t touching too much.
- Roast the vegetables for 35 to 40 minutes, giving them a stir every 15 minutes to help them cook evenly.
- If using dried herbs, heat the margarine in a small pan over medium-low heat. Add the shallot, chives, and thyme, and sauté for just a minute. The shallot will soften a bit and the herbs will become fragrant. If using fresh herbs, you can jump straight to the next step.
- When you remove the vegetables from the oven, while they are still hot, toss them with the margarine, shallots, and herbs to coat.
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free