Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
So simple to make yet so complex in flavour. Baby carrots drizzled in balsamic vinegar, the roasted in the oven and sprinkled with parsley and coarse salt. A
This Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts recipe contains extra-virgin olive oil, sweet potatoes, potatoes, parsnips, carrots and more.
This Pot Roast with Caramelized Onions and Roasted Carrots recipe contains short ribs, canola oil, extra-virgin olive oil, carrots, canola oil and more.
