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Roasted Carrots & Parsnips

Posted By Lynne On November 7, 2014 @ 4:46 pm In Holidays, Side Dishes | 5 Comments

Thanksgiving is almost here! Thanksgiving is almost here! Yeaaaaa! If you’re like me, this is your most favorite meal of the year. That may be intensified by the fact that we only eat it once a year, and the build-up and anticipation add to its wonder and perfection. For me, I could go with just the turkey, stuffing, gravy and cranberries and be totally satisfied. But convention insists we have side dishes like mashed potatoes, sweet potatoes, green bean casserole and whatever your regional specialty is. I admit, I always make mashed potatoes, as another vehicle for the gravy. Oooh, the gravy. Yum.


However, I like to make something different in the vegetable side dish category each year. In the past I have made Cauliflower with Lemon Poupon Butter, Butternut Squash with Quinoa, Green Beans & Grapes with Persillade, and Broccoli with Ricotta Parm Gnocchi. This year I’m bringing you Roasted Carrots & Parsnips, and Roasted Brussels Sprouts with Toasted Pecans and Avocado. Lots of roasting going on in my kitchen.

I think the orange and yellow of the carrots and parsnips nestled next to the green of the Brussels sprouts on the plate will make a great color palate. A feast for the eyes. After all, the turkey, stuffing and gravy are their tasty shades of brown and can do with color enhancement.

The carrots and parsnips are tossed with olive oil and minced rosemary and sage. Depending on their size, just make sure you have an equal volume of each vegetable. The parsnips I used were huge, the biggest I’ve ever seen. I did not remove the core and they turned out perfectly soft. The minced sage gives this dish its traditional Thanksgiving flavor. Only 20 days to go. I’m so happy!

Roasted Carrots & Parsnips

6 servings

4 parsnips
5 carrots
3 tablespoons olive oil
2 teaspoons minced fresh rosemary
2 teaspoons fresh minced sage
1 teaspoon kosher salt or to taste
½ teaspoon ground black pepper

1. Preheat oven to 350 degrees F. Adjust oven rack to lower third. Line baking sheet with aluminum foil.

2. Peel carrots and parsnips. Cut into uniform size, about 2 x 3/4-inch pieces.

3. In large bowl, toss carrots and parsnips with olive oil. Sprinkle with herbs and seasoning and toss to coat.

4. Spread carrots and parsnips evenly on baking sheet. Roast in lower third of oven for 30 to 60 minutes until tender. Turn over with spatula every 20 minutes.

Note: Number of parsnips and carrots needed may vary, depending on size. You should use an equal volume of each. Roasting time may depend on size of pieces, age of vegetables and your personal taste.

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