Roasted Parsnips and Carrots
Sunday, November 30, 2008
I love roasted vegetables. Toss them in olive oil and salt and pepper and cook in a hot oven until caramelized and delicious. I do this with onions, potatoes, asparagus, green beans, squash, pretty much anything I can think of. Parsnips are a a vegetable that I don’t eat enough of and they are especially good roasted. It is the beginning of winter and roasted everything sounds good to me right now.
Roasted Parsnips and Carrots
- 1 1/2 pounds parsnips, peeled
- 1 1/2 pounds carrots
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- minced fresh dill
Preheat the oven to 425° F.
Slice the parsnips and carrots into 1 inch slices, roughly the same sizes. Keep in mind that they will shrink when you cook them. Place the vegetables on a sheet pan and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes, stirring occasionally until the parsnips and carrots are tender. Remove from oven and sprinkle with dill. Serve hot.
*** Many combinations of vegetables could work here, you can also try other herbs if you don’t like dill. Play around and see what works best for you.
Print
Email
December 3rd, 2008 at 7:17 pm
I have made mashed parsnips but never roasted.Gonna try this week. Nice photography BTW.
December 4th, 2008 at 12:00 pm
I only recently tried and fell in love with pasrnips. I recently introduced the m to my family, too, via a parsnip gratin. I’ve roasted them, too, which is excellent. I love roasting vegggies sooo much. Especially sweet potatoes and fennel together…which is what I roasted my pasrnips with. Yum. I’ll have to try them with carrots….
December 4th, 2008 at 8:56 pm
I second your love for roasted vegetables and they are best in cold weather. I always put a tray of roasted vegetables in the oven with a roast. They are great together.
December 14th, 2008 at 10:09 pm
That top picture is simply stunning. If you can make vegetables look good enough that *I* want to eat them, you’re doing something right.