Roasted Parsnips and Carrots

Recently, I have discovered a deep and abiding love for roasted vegetables.  Last night, I roasted broccoli and garlic (it needs tweaking before I post it).  I love roasted beets, roasted garlic, roasted sweet potatoes, roasted peppers – roasting intensifies the flavors of most vegetables and brings out their natural sweetness.  And, the entire process is just so darn easy.

My favorite roasted vegetables these days, though, are parsnips.  I never had a parsnip until I moved north – I know!! – and their mildly spicy flavor was a revelation.    I soon discovered they are a marvelous substitute for white potatoes in soups and stews, but it was roasting that made me truly fall in love with them.  Over Easter weekend, I made an entire pan of roasted vegetables to go with the roast I was serving and Jolly, who had also never eaten a parsnip, loved them.  Since she’s one of my “picky eaters” I consider this something of a triumph.  LOL

Parsnips are particularly good when roasted with carrots, and this has become one of my favorite side dishes.  Keep in mind that if your parsnips are large, that means they are older and the core is going to be woody, so cut around it on the large ends.  Slicing the vegetables to a uniform length and shape will help them roast evenly, too.

Oh, just as an FYI, Beloved’s favorite roasted vegetable these days is radishes.  Yup – they’re good roasted too!

Roasted Parsnips and Carrots

Roasted Parsnips and Carrots

serves 6 to 8

1 pound parsnips
1 pound carrots
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly-ground black pepper

Preheat the oven to 425 F.

Peel the parsnips and carrots and cut them in to long, french-fry shaped strips. Cut around the woody cores if the parsnips are large. Place the vegetables on a large, rimmed baking sheet and toss with the salt, pepper and olive oil.

Stirring every 10 minutes, roast the vegetables for 30 to 40 minutes or until golden brown.

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16 thoughts on “Roasted Parsnips and Carrots”

  1. I couldn’t agree more. Roasted vegetables are the best. My current fave is cauliflower, with sliced garlic, olive oil, salt, coarse ground pepper, and turmeric. Nom.

  2. Hello my friend…it seems I have missed a lot of great recipes over these last weeks…I love roasted veggies and so do the little’s…I just found a recipe for roasting rubbarb (mixed with some honey first) which I would like to try when we get rubbarb….so my question is, when is your recipe book going to be published? I’ve missed you…thought of you often and wondered if you are sleeping better these days? Hope all is well with you and yours. XX

  3. Parsnips and turnips are another strange (for me) and ubiquitous veg here. I’ll have to give these a shot and throw some radishes in for good measure.

  4. In New Zealand roasted vegetables almost always go with a dinner roast. They have lots of different kinds of sweet potatoes and yams which are all called kumera there. There is another rather unpleasant vegetable of the South Seas called yam that is completely different from ours. Various kinds of kumera and white potatoes are roasted together. I like to include some quartered onions — or little ones are nice left whole.

    I’m going to try radishes. Why not?

  5. I’ve only ever had parsnips in the U.K. and they were roasted. But weren’t yummy. This seems like I could try it and maybe even like it… 🙂

    Hope you are well! xo

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