Roasted Carrots & Parsnips with Shallots

This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
3 cups carrots, scrubbed and sliced into 1-inch pieces
3 cups parsnips, scrubbed and sliced into 1-inch pieces
2 shallots, peeled and cut into wedges
2 tablespoons olive oil
Freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the carrots, parsnips and shallots with the oil and a large pinch of sea salt in a bowl and then transfer to the baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Garnish with freshly-chopped herbs. Serve hot, warm or at room temperature.

Balsamic-Glazed Root Vegetables

An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Ingredients:
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2 parsnips, scrubbed, peeled and cut into 1-inch chunks
2 Chioggia beets, scrubbed and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
1 yellow onion, peeled and quartered
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper

Method:
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.

2. Preheat oven to 400°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.

Variation: These vegetables are also fantastic served as a warm winter salad over greens with freshly-grated Grana cheese.

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Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, locally-made, hand-pressed tortillas and Samish Bay queso fresco cheese. Top your tacos with a flavorful, lime-kissed cucumber slaw (see recipes for details!), serve with a side of smoky beans or cilantro-lime rice, pour yourself a mojito—and you’ve got the makings of a Southwestern-style feast. Also included: Multigrain bread, farm-fresh eggs and seasonal produce like pea shoots, carrots and parsnips, plus Mexican chocolate and vanilla bean marshmallows to help you craft a delicious baked apple dessert. Enjoy!

Here are a few recipe ideas for the week:

Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.

Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!

Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.

Crispy Parsnip Chips

These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!

Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt

Method:
1. Preheat oven to 300°.

2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.

3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.

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