Roasted Parsnips and Carrots
February 1st, 2012 § 3 Comments
If you’re like me and have never made parsnips before, you’ll be in for a pleasant surprise. A parsnip looks like a funky white carrot and has a slightly sweet flavor like a carrot, but the texture – when cooked – is a bit starchy. Using this simple roasting recipe allows the subtle flavors of the carrots and parsnips to take center stage. So, next time you’re at the farmers market and see those strange white root vegetables, don’t be nervous; pick up a few and get your roasting on!
Roasted Parsnips and Carrots
Ingredients
2 lbs parsnips
1 lb carrots
3 tablespoons olive oil
1 tablespoon Kosher salt
Freshly cracked pepper (to taste)
Fresh dill, minced
Directions
Preheat oven to 425 degrees F. Peel parsnips and cut into thick pieces. For the carrots, peel or scrub clean and cut into thick pieces. Combine parsnips, carrots, olive oil, salt and pepper in a bowl and toss to coat. Spread on a baking sheet and roast for 20-40 minutes depending on the thickness of the vegetables. Stir occasionally throughout. Serve sprinkled with fresh dill.
