In the middle of winter, it can be difficult to find vegetables that are at their peak. Sure, the stores carry broccoli and green beans and Brussels sprouts, but you can just tell they aren’t living their ripest life. Winter is when root vegetables shine, ready to bring a dose of flavor and nutrition to your plate.
Today I want to share my recipes for roasted carrots and parsnips, and if you’ve never enjoyed parsnips, get excited!
Parsnips look like white carrots. Their flavor has the same distinctive root-vegetable quality as carrots, but they are sweeter, firmer, and roast up like a dream
As with other roasted vegetables, the execution is not difficult, but the details matter. The correct amount of seasoning, the ideal oven temp, and the perfect degree of doneness can make all the difference between a soggy, flavorless mess and a delightful side dish that excites your palette.
For carrots and parsnips, be careful not to crowd your baking sheet. And keep in mind, as you cut your vegetables into chunks, both carrots and parsnips will shrink and shrivel into more concentrated versions of their former self. Don’t cut them too tiny.
Roasted Carrots and Parsnips
- 1 pound carrots
- 1 pound parsnips
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat the oven to 375 degrees.
- If you want to peel carrots and parsnips, feel free. I tend to leave them unpeeled, but either is fine.
- Cut the carrots and parsnips into thick diagonal slices. This will allow the most surface area to brown, and it makes for a pretty presentation.
- Combine the carrots, parsnips, olive oil, salt, and pepper on a sheet tray, tossing to combine.
- Roast the carrots and parsnips for a total of 30 minutes, flipping and tossing after 15 minutes. You are looking for the carrots to be completely soft in the center and beginning to brown and take on color around the edges.