An ideal winter side dish. If desired, you can add any of the roots. Here we have already baked celery with port wine and beets with spices. Another side dish variation for a cold evening. Pay special attention to the garlic baked completely in the skin, I haven't eaten anything tastier this winter. Bake for 30-40 minutes, prepare everything - 3 minutes.
- 3-4 carrots
- 1 large parsnip root
- 2-3 heads of garlic
- bunch of sage
- a little thyme or rosemary
- salt
- delicious olive oil
- ground cinnamon
- ground chili
It is convenient to buy carrots in mint - then it takes exactly 2 minutes to cut them into cubes. Cut the parsnip into the same oblong pieces - you can leave the skin off. Cover the baking sheet with parchment. Lay out the washed leaves of sage and thyme. On top - carrots and parsnips. Peel the garlic from the upper husk and divide it into cloves, do not peel. Put to root crops. Salt everything, season with chili and cinnamon. Drizzle with olive oil. Bake for 30-40 minutes at 200C, for the last 3-4 minutes you can turn on the grill mode for a golden crust.
It is convenient to buy carrots in mint - then it takes exactly 2 minutes to cut them into cubes. Cut the parsnip into the same oblong pieces - you can leave the skin off. Cover the baking sheet with parchment. Lay out the washed leaves of sage and thyme. On top - carrots and parsnips. Peel the garlic from the upper husk and divide it into cloves, do not peel. Put to root crops. Salt everything, season with chili and cinnamon. Drizzle with olive oil. Bake for 30-40 minutes at 200C, for the last 3-4 minutes you can turn on the grill mode for a golden crust.
