I love when you find a side dish that has a balance of just the right flavors and textures. This dish is crunchy yet creamy, it’s salty, sweet, and fresh. I love it. This is done in 30 minutes, only one pan is used, and it plates as a beautiful dish.
4 simple and fresh ingredients:
4-5 peeled and cut carrots
3-4 peeled and cut parsnips
4 slices of bacon from my meat share, cut into pieces. The fourth ingredient is added once it comes out of the oven.
Place your ingredients on a lined and rimmed sheet pan. The bacon on the pan means it is not necessary to spray the pan or toss in oil. Into a preheated 400 degree oven for 30 minutes. You will need to toss the ingredients after 15 minutes of cooking time.
In the end you have perfectly cooked crispy bacon, creamy parsnips with tender and sweet roasted carrots.
As a final ingredient chop and toss in a dish with fresh chopped parsley. It gives the dish freshness and beautiful color. Enjoy!
I love to use fresh citrus to flavor up a meal. It’s great to preserve not just the juice but the zest as well. We had some great citrus in this last winter share.
If you are using your oranges I don’t want you to forget to take advantage of the beautiful zest, where a ton of flavor lives. One way to do this is to freeze your zest. I like to do this in an ice cube tray, a small cube tray like this one:
I use my microplane and zest the oranges right into the cubes.
I squeeze my oranges and make sure to strain out the seeds and excess pulp. I use a spoon to fill the cubes just partially with some juice. Don’t worry you can drink the rest of the juice or use it to cook, whatever you would like.
I find that using a bit of juice the zest preserves for much longer. Another method is to put your zest directly into a ziplock and freeze as is. Enjoy your citrus!