Just when we were rejoicing in the first glimpses of spring.
Another cold snap.
Biting winds, freezing rain and more of those grey skies.
Have you ever had the feeling that you just can’t warm up, no matter what you do?
I think that’s what nine innings in 36 degree weather will do to you.
It’s uncomfortable even if you’re somewhat prepared for the wind. Gloves, scarf, hat and wrapped up in a wool blanket. Adding more mini marshmallows to your hot chocolate can sometimes help. Or, so I’ve been told.
Oh, that awful wind sure can make being a spectator this time of year a challenge even for the heartiest of fans.
We began last weekend with attending the Notre Dame vs. Tennessee ball game as part of the Irish Classic. A fun family outing in the chilly March weather.
Saturday brought more baseball and Sunday too. Last night, the little one had another practice, which was limited to just over an hour. Thank you, Coach!
On the positive side, the weather forecast is calling for 64 degrees Sunday afternoon, which is perfect for…you guessed it: baseball!
But in between all of those nights on the field, we’ve been enjoying some wonderful dinners here. In fact, I have a whole list of things I’m hoping to prepare before true spring weather arrives.
Take this little side dish for example. This is one of those perfect-for-chilly-weather dishes. I enjoyed the leftover roasted carrots and parsnips the next afternoon over rice pilaf. It made a nice meatless lunch.
You can begin by peeling 2 lbs of parsnips. The 1 lb of carrots were left unpeeled, but I did scrub them before-hand.
Add the cut parsnips and carrots to a baking sheet and toss them with 3 tbsp olive oil, 1 tbsp kosher salt and 1 1/2 tsp freshly ground black pepper. Place them into your preheated oven.I roasted them for about 35 minutes and they looked so good, I couldn’t resist tasting one of those parsnips before finishing up. Remember, roasting time will depend on how thickly you’ve cut the vegetables.
Just before serving sprinkle the roasted carrots and parsnips with 2 tbsp of minced fresh dill. When you’re ready, you can head right on over here for the original recipe.
Roasted Carrots and Parsnips
2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 425 degrees F
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.