Mean's Roasted Parsnips & Carrots

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb parsnip
• 1 lb carrot
• 6 tablespoons butter
• 3 tablespoons brown sugar
• 4 tablespoons sherry wine vinegar
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• salt and pepper
• 1 lb carrot (450g)
• 1 lb parsnip (450g)
• 6 tablespoons butter
• 4 tablespoons brown sugar
• 6 tablespoons medium sherry
• 3 tablespoons thyme
• 3 tablespoons rosemary
• salt
• pepper
• 3 sweet potatoes (peeled and cut into 8cm or 3 inch rounds)

Recipe

• 1 peel parsnips and carrots.
• 2 cut the parsnips into 2" pieces.
• 3 cut the carrots in half and slice into 1" pieces.
• 4 the carrots need to be smaller because they take longer to cook.
• 5 melt the butter in a shallow baking dish.
• 6 stir in the brown sugar and sherry vinegar.
• 7 add parsnips and carrots.
• 8 coat the vegetables with the liquid.
• 9 bake at 375 f (109 c)degrees for 20 minutes.
• 10 remove from oven.
• 11 add rosemary and thyme.
• 12 season with salt and pepper.
• 13 bake for another 10 minutes until the vegetables are fork tender.
• 14 serves 4.