Recipe of Speedy Roasted carrots, parsnips and chorizo

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Before you jump to Roasted carrots, parsnips and chorizo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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A lot of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Green living is not really that tough. Typically, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to roasted carrots, parsnips and chorizo recipe. You can have roasted carrots, parsnips and chorizo using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Roasted carrots, parsnips and chorizo:

1. You need 4 of carrots.
2. Take 4 of parsnips.
3. Prepare 180 g of chorizo.
4. You need 2 tsp of crushed nuts.
5. Get 1 tsp of coconut oil.
6. Use 1 tsp of fresh thyme.

Steps to make Roasted carrots, parsnips and chorizo:

1. Pre-heat the oven at 220 degrees (static heat on top and bottom)..
2. Roast the carrots and parsnip for 5min in a pan at medium heat with a tablespoon of coconut oil. You need a pan that can go inside the oven..
3. Cut the chorizo not too thin and add it to the pan and leave for 5 more min..
4. Put the pan in the oven for 6 minutes. Add the nuts and leave again in the oven for 5-6 more min..
5. Remove the pan from the oven and add the thyme and some salt & pepper..

A simple and nourishing side dish of carrots and parsnips roasted to perfection. A great addition to a wide range of meals and well complimenting to any roast dinner, even Christmas! Put the potatoes and carrots into a large pan - you may need to use two - of boiling salted water on a high heat and bring back to the boil. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.

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