1 Video | Photo: Roasted Parsnips and Carrots Recipe
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 bellelovestocook
Houston, TX
on April 06, 2013
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Oh my goodness! This recipe is a keeper! I was very anxious about using parsnips and incorporating that into the carrots being roasted... But it turned out that the parsnip was better than the carrots, in terms of taste and flavor. Never knew it was sweet!
I was so sad when I went to VA to visit my in-laws, I saw parsnips for a good price and bought 1 lbs worth. I forgot to bring them back to me to Charlotte :( Ah well.
By crisij
Boston, MA
on March 03, 2013
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Delicious, easy and lovely on a platter. Cooked in 20 minutes. I will make again and again.
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.
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