Roasted Fingerlings with Baby Carrots and Parsnips

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Thanksgiving is just around the corner. We all know that the turkey is the star attraction… but what about the side dishes? If you are like me you want traditional and non traditional dishes. I want my feast flavorful! ( that’s the chef in me). When choosing side dishes I often times will choose simplicity. That is why I love this savory dish of hearty potatoes with a hint of sweetness. It’s a simple dish that packs lot of flavor and it’s easy to make.

Roasted Fingerlings with Baby Carrots and Parsnip:

Preheat oven to 375

11/2 lbs fingerling potatoes

1lb of parsnips, peeled and cut into 1 inch pieces

1/2 lb-3/4 lb of baby carrots

2 tbs of olive oil

1 tbsp of dark brown sugar ( or honey)

1/2 tsp of salt

1/2 of Italian seasoning

1 tsp of black pepper

In a large bowl, toss potatoes, carrots and parsnips with the olive oil. Season the tossed potatoes with the brown sugar, Italian seasoning, salt and pepper. Roast for hour at 375.

Published by

Pleshete Bevelle

With over a decade of experience in the hospitality and event industry, Chef Pleshette Bevelle decided it was time to change directions and pursue her passion for cooking. While attending The Culinary Institute of Virginia College she learned how to combine her creativity in design and flair for flavors. This not only allowed her to showcase her catering talents at local charity and corporate events, but also to celebrities! Along with creating and catering breathtaking events of all shapes and sizes, Chef Pleshette also offers catering, personal chef services and private cooking classes. She is the owner of Savory Occasions Catering.

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