Carrot
A simple side dish that's perfect for a weeknight meal. The carrots and parsnips are roasted until tender and browned, and then tossed with fresh arugula and mint. The result is a colorful and flavorful dish that's both healthy and delicious.
This recipe was inspired by a dish I had at a restaurant in New York City. The carrots and parsnips were roasted to perfection, and the arugula and mint added a bright and refreshing flavor. I knew I had to recreate this dish at home, and I'm so glad I did. It's now one of my favorite side dishes, and it's always a hit with my family and friends.
Carrot Carrot Carrot Carrot
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup arugula
  • 1/2 cup chopped fresh mint
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the carrots, parsnips, olive oil, thyme, salt, and pepper.
  3. Toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  5. Let cool slightly.
  6. In a large bowl, combine the roasted vegetables, arugula, and mint.
  7. Toss to combine.
Why It Works
  • Roasting the carrots and parsnips brings out their natural sweetness.
  • The arugula and mint add a bright and refreshing flavor.
  • The olive oil helps to keep the vegetables moist and tender.
  • The thyme and salt add flavor and depth.