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2 Colorful Sides and a Mushroom Salad - Taste With The Eyes
Roasted Carrots, Parsnips, and Shallots Garlicky Olives and Gremolata Carrots, parsnips and shallots are tossed in olive oil, seasoned with thyme, salt and pepper, then roasted at 425°F for about 30 minutes. While the veggies were roasting I made the gremolata, a mixture of chopped Italian parsley, lemon zest and minced garlic, salt and pepper … Continue reading "2 Colorful Sides and a Mushroom Salad"