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How To: Rainbow Chard and Roasted Parsnips

By L. Stolpman in Food on Feb 11, 2010 5:00PM

Maybe you're making our simple roasted chicken and need some sides. Want to see what we made? We did a simple rainbow chard and some roasted parsnips.

The Chard: Buy, rinse, leave damp. Cut up the stems (discarding only the very end) into about 1/2 inch pieces. Give the leaves a rough chop. Med-hot pan, splash of olive oil, toss in the stems and cook about 1 minute. Toss in the damp leaves, hit them with a dash of salt and cover for 1 minute or so - until they look/taste done to you. Simple, really. Done.

Parsnips: We peeled and cut them into about 1/2 inch pieces. Added some carrots and a head of garlic. Tossed with some olive oil and salt. Stuck them in the 450 degree oven with the chicken for about 30 minutes. Mmmm, delicious and slightly sweet with a touch of salt. Yum!