Ingredients
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1 lb carrot
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6 tablespoons butter
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3 tablespoons brown sugar
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4 tablespoons sherry wine vinegar
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1 tablespoon fresh thyme
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1 tablespoon fresh rosemary
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1 lb carrot (450g)
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1 lb parsnip (450g)
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4 tablespoons brown sugar
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6 tablespoons medium sherry
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3 tablespoons thyme
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3 tablespoons rosemary
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salt
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1 lb parsnip
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salt and pepper
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-
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6 tablespoons butter
Instructions
- Peel parsnips and carrots.
- Cut the parsnips into 2" pieces.
- Cut the carrots in half and slice into 1" pieces.
- The carrots need to be smaller because they take longer to cook.
- Melt the butter in a shallow baking dish.
- Stir in the brown sugar and sherry vinegar.
- Add parsnips and carrots.
- Coat the vegetables with the liquid.
- Bake at 375 F (109 C)degrees for 20 minutes.
- Remove from oven.
- Add rosemary and thyme.
- Season with salt and pepper.
- Bake for another 10 minutes until the vegetables are fork tender.
- Serves 4.