Roasted Heirloom Carrot and Parsnips Salad- a Great Holiday Side Dish

carrot-salad-roasted-from-above

Oh the holidays!

How do you like to spend your time during the holiday season?

I love to spend a couple of hours curled up on the sofa with a hot drink watching holiday movies.

This afternoon I watched one of my all time favourite movies, Serendipity. I love this heartwarming love story of how John Cusak and Kate Bekinsale try to find each other to see if their love was meant to be. Did you know that this movie was filmed in New York City and Toronto? Those are my 2 favourite cities.

Another movie that I love to watch is The Holiday starring Jude Law, Cameron Diaz, Kate Winslet , Jack Black and Eli Wallach, another love story that takes place over the holidays.

What other movies do you like to watch over the holidays?

While growing up we would always watch White Christmas. My sister and I would sing along with Rosemary Clooney and Vera-Ellan while they did their sister act. I would always get choked up at the end when it started to snow and the whole cast sang White Christmas.

Another less known classic holiday movie is the Bishop’s Wife, starring Loretta Young and Cary Grant who plays an angel who was sent to help her find her way.

Whether you enjoy Home Alone and Christmas Vacation or you are moved by old classics like It’s a Wonderful Life, it is a great way to spend quality time with family.

I have been planning menus for the holiday dinners and found this interesting take on roasted carrots and parsnips. It will make a delicious side dish with some braised short ribs for one of our family dinners.

carrot-salad-roasted-V2

Roasted Heirloom Carrot and Parsnip Salad
Makes 2 servings

Ingredients:
3 heirloom carrots, peeled and quartered
3 parsnips, peeled and quartered
2 tbsp. oil
1 ½ tsp. ground cumin
2 tbsp. honey
½ cup chopped cilantro leaves
½ cup bocconcini cheese, sliced into ¼ inch slices
½ cup roasted hazelnuts, halved

Directions:
Preheat oven to 400 degrees F.
Place the carrots and parsnips in a baking dish. In a small bowl combine the oil, cumin and honey and pour half of the mixture over the carrots and parsnips.
Cover and cook for 15 minutes, then uncover and cook until the vegetable are tender, 10-15 minutes.
Place the vegetables on serving plates or on a serving platter. Sprinkle with cilantro and hazelnuts and bocconcini cheese. Drizzle the remaining honey mixture over the plate and serve.

Recipe adapted from Donna Hay’s Fast, Fresh and Simple Cookbook

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