But I would avoid oils that are too mild in flavor such as canola, corn, and peanut oil. But you can use any other oil that you have handy. Olive oil: a must for roasting vegetables.Carrots and parsnips: if you don’t find parsnips or are not a fan of them, use only carrots or a mix of different colors of carrots.While carrots are often orange in color (though they can be purple, black, red, white, and yellow as well), parsnips have a cream color.Īlthough both veggies are sweet, parsnips contain more starch and have a nutty, earthier taste than carrots. Moreover, they have a similar shape, come in different sizes, and can be eaten raw, roasted, boiled, fried, or steamed.īut they are different in color and flavor. This dish is gluten-free, dairy-free, vegetarian, and can be vegan and Paleo if you use maple syrup instead of honey.īoth are closely related, ancient root vegetables grown as annuals.It is not seasonal! Carrots and parsnips are mostly available all year round.It’s healthy and nutritious! These veggies are high in vitamins and minerals and also contain antioxidants and fiber.They make yummy nibbles for snacking, a holiday appetizer, or game bites. In fact, this vegetable roast can be enjoyed all by itself… just serve it with a delish honey mustard dressing to dip them in, or toss them with. Versatile: Another plus is that carrots and parsnips go well with almost anything – any animal or plant-based protein of your choice.Mess-free: Just get a veggie peeler, a cutting board and knife, and a sheet pan… and you're good to go! No pans, bowls, or a bunch of kitchen tools required.Easy and quick to prepare: All you need to do is to peel and cut these root vegetables, toss them with a mixture of olive oil, honey, garlic, lemon juice, and rosemary onto a sheet pan (no bowl required), and then roast for about 25-30 minutes.I ain’t kidding, friends! There are a lot of reasons to make this dish.Ĭome see why! Reasons to Love this Carrots and Parsnips Roast This roasted carrots and parsnips recipe fits the mold. Looking for a healthy, no-fuss side dish to grace your dinner table, or perhaps your holidays? Serve them with a delish homemade honey mustard dressing! It requires only one sheet pan (just like our honey mustard chicken) and makes a healthy and easy side that is mess-free. This herb butter is also delicious drizzled over any roasted or grilled vegetable, as well as grilled steak and shrimp.Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary, and then caramelized to perfection in the oven. Besides fresh vegetables, the "fall" herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator-bring to room temp before serving. Don't be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well. You won't have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips.
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