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
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.