Ingredients
- 2 pounds parsnips, peeled
- 1 pound carrots, unpeeled
- 3 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Directions
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
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By nyrice
on January 02, 2012
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What a pleasant surprise! The simple roasting of these veggies brought out the sweetness in each and my family really enjoyed. I must have overlooked the recommended oven temperature so I set it for 375 for 25 min.
By samovila
San Antonio, TX
on December 23, 2011
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Roasted parsnips are delicious and this is one of my favorite recipes to follow for roasting them together with carrots. DH, who thinks most vegetables will kill him if he eats them, will not say "no" to roasted parsnips. Sadly, though, almost every single time I buy them, the person at the check out register asks me what they are and how to prepare them.
Thanks, Ina, for another great recipe!
By hstanley8_12675233
Hamilton
on January 08, 2011
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Incredibly easy dish and so flavourful. The roasting really brings out the flavours. This recipe will definitely be used again and again.
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