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Food: Quick Sugar Roasted Vegetables

November 23, 2011

If you’re like me, vegetables are sometimes the last thing I think about for a holiday meal. I get distracted by stuffing, potatoes, turkey, cannolis, etc. Fortunately, roasting vegetables doesn’t take much preparation or forethought, so if you find yourself scrambling for a dish at the last minute, try this.

Quick Sugar Roasted Vegetables: 
1 lb carrots and parsnips, peeled and cut in half, lengthwise
2 tbsp brown sugar
2 tbsp butter, melted
juice from 1/2 lemon

Pre-heat oven to 475.  Mix butter, sugar, and lemon juice together. Toss carrots and parsnips in mixture, spread onto a cookie sheet in an even layer. Roast for 15 minutes or until done (still crunchy). Add salt and pepper to taste. Voila.

One Comment leave one →
  1. November 23, 2011 9:16 am

    I think holidays are a great time to eat vegetables. Especially anything pertaining to the season. Any time is great for vegetables, just make them a bit fancier on around the holidays.

    I like the recipe, not much of a cook. But definitely adding it to the meals I can eat within 30 minutes.

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