Tuesday, January 24, 2012

Roasted Parsnips and Carrots

My husband’s biggest complaint about this dish is that it’s almost too sweet.  I think that most would disagree, but I will have to agree with my husband on this one. 

These bite sized pieces of basic no frill vegetables literally turn into caramelized candied pieces without the addition of any sugar.  Move over candy dish and make room for the roasted veggies.  Ok, maybe that's taking it a bit too far, but, you have to try it to believe it.
Parsnips have the look and sweetness of a carrot, the creamy starchy texture of a potato and the delicate bite of a turnip, without the bitterness.  So in my opinion... if you took a carrot, potato and turnip and made a vegetable, it would taste just like a parsnip.
Peel and cut veggies and place them on a sheet pan.
Season with olive oil, salt and pepper and toss to mix, then spread out  evenly.
Roast in a 425 degree oven for 20 minutes or until tender and sprinkle with  parsley.
We ate the roasted parsnips and carrots with Corned Beef and Cabbage
which was a great match because the saltiness complimented the sweet. 
Roasted Parsnips and Carrots (adapted from Ina Garten)
2              med.     parsnips
4              med.     carrots
2              Tbsp.     olive oil
2              tsp.        kosher salt
½             tsp.        black pepper
2              Tbsp.     fresh parsley or dill, minced

Peel and chop parsnips and carrots into 1 inch thick slices.  Slice the larger pieces in half, but don't cut them too small because they will shrink.  Place them on a sheet pan and season with oil, salt and pepper.  Toss to mix and spread out evenly on the pan.  Cook in a 425 degree oven for 20 minutes or until they are tender; Place on a platter and sprinkle with parsley.

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