Root Vegetable Side – Cooking a side of Parsnips, Beets and Radishes. So i really want ed to try cooking with root vegetables more. Of course carrots and potatoes ar in out diet but I wanted to try others. Beets have had a home in my house for the past month. My husband has bee roasting them and adding to his smoothies. So I saw where someone roasted radishes. I decided to see if they get spicier. I also added parsnips white carrot looking vegetable . The colors are amazing.
Radishes I use 2 different sizes. I found the large Radishes when raw were not as spicy then their smaller counterparts. But once roasted they all mellowed out.
Beets I have only eaten them pickled, roasted with some good sea salt they are sweet I really enjoyed them
Parsnips They look like white carrot and have no real flavor raw. Roasted I loved them so did the kids. The be come sweeter but not like carrots. I would recommend trying them.
So how to cook a parsnip, radish, and beet.
I sliced them, 1/8 thick and tossed them in oil salt and pepper 
They placed in Oven for 425 Roasted for 30-35 minutes.
So that is one of my sides for this week.
Meal Plan
Monday Crust-less Spinach ham, cheese, mushroom Quiche, salads w/ lemon dressing and this root vegetable side
Tuesday: Roasted chicken with blue potatoes
Wed: Mexican
Thursday: Chicken pot pie- left over roasted chicken
Friday” Homemade Pizza
Saturday: Night out.
I am linking up to Organizing Junkie Menu Planning Monday
Oh I was thinking of roasting radishes! How was it?
I preferred the parsnips radishes loose there heat when roasted, and become translucent so they need to be paired with other veggies.