What do you do when you have a bunch of colorful heirloom carrots, a few random yellow squash and a seemingly useless bushel of parsley? Ahhh thats the great thing about the internet...type your random ingredients in and you get a whole assortment of recipe ideas! Deciding which recipe to gamble on is a harder one.
The bf made an amazing carrot dish just before he went out of town and I became so obsessed with the thought/taste of those darn carrots that I scoured the internet for what I thought would be the closest recipe to his. I ended up stumbling upon Inspired Taste and I loved their recipe so much I made the recipe again the following week with just a few slight tweaks.
Here is my adapted version of Inspired Taste's remarkably tasty (and simple) recipe:
OVEN ROASTED CARROTS & YELLOW SQUASH WITH PARSLEY
- 1 lb peeled carrots
- 1/2 lb yellow squash
- 1 Tbl olive oil
- 1 Tbl salted butter
- 1/3 cup parsley leaves, minced
- salt to taste
Heat oven to 425º and line baking sheet with aluminum foil. Cut carrots and squash into 2-3 inch sticks (I cut mine so that each piece was relatively the same size to ensure even baking).
In a large bowl, toss carrots and squash with olive oil and salt. Make sure the vegetables are coated and spread them into one layer on the baking sheet. Roast the carrots and squash for 15 mins.
While vegetables are roasting, melt the butter in a large bowl. At the 15 min mark, remove the vegetables from the oven and toss into the bowl of melted butter. Add parsley and mix vegetables until well coated. Place the carrots and squash back onto the baking sheet and roast for remaining 10-15 mins until lightly browned.
Allow 5 mins to cool and enjoy!