Mean'S Roasted Parsnips & Carrots - cooking recipe

Ingredients

Origional
1 lb parsnip
1 lb carrot
6 tablespoons butter
3 tablespoons brown sugar
4 tablespoons sherry wine vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper
Variation Kiwidutch
1 lb carrot (450g)
1 lb parsnip (450g)
6 tablespoons butter
4 tablespoons brown sugar
6 tablespoons medium sherry
3 tablespoons thyme
3 tablespoons rosemary
salt
pepper
3 sweet potatoes (peeled and cut into 8cm or 3 inch rounds)

Preparation

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.