Roasted Parsnips, Carrots, Apples and Thyme

My husband and I have merged. Well, that already happened I guess. We fell in love, got married and popped out 2 kids. Bada bing. Apologies for that ridiculous gumba pun but I really haven’t gotten any consistent sleep in oh like a year and I seriously think I have completely  completely lost any remaining sanity I had left. However questionable my sanity was in the first place isn't the point and is an entirely different conversation altogether. Bing bing. 

Heck, I’ll even blame my lack of sleep for the reason my Thanksgiving turkey came out drier than the hay we put down for our farm animals. (Sorry again!) For the record, this was actually the very first traditional Thanksgiving dinner I have cooked and also I have shockingly never even cooked a whole turkey before. But I was excited to give it a go and my folks were coming to visit so I pre-ordered some insanely expensive organic heritage bird at my local grocer.

I did my research as well as ask around for the best way to cook the thing and in the end I was left with a very important decision to make - do I brine the bird for a couple of days or do I simply just season it before I cook it? I choose the latter as I was too concerned that if I brined it - which is simply just covering it with salt for a few days - my pan drippings (gravy) would be way too salty to eat. Anyway, let’s just say, next year I’m gonna brine the bitch.

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One of the only things that came out great were these roasted root vegetables and my dessert which we devoured way too quickly to remember to take a picture. Probably cause we were all starving due to the dry ass turkey! But, I’ve lost my train of thought (surprise surprise) so let’s get back to the merge with my hubby - this time I’ll spare you another bad joke. 

Today we are launching our new site Noci SonomaSalty, Spicy, Bitter and Sweet is now going to be the Food blog on the site and my husband is writing all about his farming experiences on the Farm blog. This is a place for both of us to document our journey as we develop our organic farm as well as all the many other unexpected things we create and learn along the way.  We honestly have no idea what this new endeavor may harvest but we have grand visions and look forward to sharing them with you all as we make something beautiful out of this raw land.

Join us in the kitchen and out on the farm.  

 
Roasted Parsnips, Carrots, Apples and Thyme 
These veggies make a lovely accompaniment to any meal as well as any leftovers make a wonderful salad, over a nice bowl of greens with your favorite dressing and some sprinkled feta or goat cheese on top.


4 medium parsnips, peeled, halved and then quartered into 1 inch strips
4 medium carrots, peeled, halved and then quartered into 1 inch strips
2 large shallots, peeled and halved and quartered 
2 pink lady or firm tart apples, cored, halved and quartered into 1/2 inch pieces 
2 TB extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 TB fresh thyme, leaves only


Preheat the oven to 425°

Place the vegetables on a parchment paper lined sheet pan. Drizzle the olive oil, salt, pepper, and thyme. Toss well. Roast for 30 to 40 minutes, depending on the size, tossing occasionally, until the veggies are tender and lightly golden. 

Pour veggies onto serving platter, sprinkle with a little bit of coarse sea salt and fresh thyme or chopped parsley on top.