This dish is a versatile and cozy option for a chilly evening. You can easily add any root vegetables you like. A highlight of this recipe is the whole roasted garlic in its skin — truly the most delicious thing I’ve had this winter. Prep time: 3 minutes. Cooking time: 30–40 minutes.
- 3-4 carrots
- 1 large parsnip root
- 2-3 heads of garlic
- a bunch of sage
- a sprig of thyme or rosemary
- salt
- good-quality olive oil
- ground cinnamon
- ground chili
If you buy pre-washed carrots, slicing them into batons takes just 2 minutes. Cut the parsnip into similar elongated pieces; no need to peel it. Line a baking sheet with parchment paper. Spread the sage leaves and thyme on the sheet, then layer the carrots and parsnip on top.
Remove the outer layers of garlic skin but keep the cloves intact within their skins. Add the garlic cloves to the vegetables. Sprinkle everything with salt, ground chili, and cinnamon. Drizzle generously with olive oil.
Roast at 200°C for 30–40 minutes. For an extra golden finish, switch to the grill setting for the last 3–4 minutes.
If you buy pre-washed carrots, slicing them into batons takes just 2 minutes. Cut the parsnip into similar elongated pieces; no need to peel it. Line a baking sheet with parchment paper. Spread the sage leaves and thyme on the sheet, then layer the carrots and parsnip on top.
Remove the outer layers of garlic skin but keep the cloves intact within their skins. Add the garlic cloves to the vegetables. Sprinkle everything with salt, ground chili, and cinnamon. Drizzle generously with olive oil.
Roast at 200°C for 30–40 minutes. For an extra golden finish, switch to the grill setting for the last 3–4 minutes.
