Roasted Parsnips and Carrots

February 1, 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

2 lbs parsnips
1 lb carrots
3 tablespoons olive oil
1 tablespoon Kosher salt
Freshly cracked pepper (to taste)
Fresh dill, minced

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.


Tagged: , , ,

§ 3 Responses to Roasted Parsnips and Carrots

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Roasted Parsnips and Carrots at Running Into Life.


%d bloggers like this: