The weekend passed so quickly. All my grand plans slipped right through my fingers. Although, I did manage to roast a pile of market fresh veggies. Jimmy was at work so I ate them standing by the window, glass of rosé in hand.
Simple. Just how I like it these days…
roasted spring veggies
with parsley, lemon, and olive oil
4 parsnips, peeled and chopped
4 carrots, peeled and chopped
1 small bunch asparagus, stalks trimmed and cut in half
2 small(ish) red potatoes, cut into 1 inch pieces
5-6 garlic whole garlic cloves, peeled
3 tablespoons olive oil, divided
1/4 cup parsley, coarsely chopped
Freshly squeezed lemon juice to taste
salt and pepper to taste
Preheat oven to 425 degrees F. Put the prepared veggies into a roasting pan and toss with two tablespoons of olive oil. Roast for about 35 minutes, tossing veggies with a wooden spoon one or two times throughout, making sure they are golden brown and tender. Remove veggies from oven and transfer to a large bowl. Toss with lemon juice and remaining one tablespoon of olive oil. Taste for salt/pepper and garnish with parsley.