Wednesday, September 25, 2013

Roasted Parsnips and Carrots

Roasted vegetables go perfectly with the main course on a fall table.  I have never tried parsnips roasted before and I was immediately surprised by how sweet they are.  Pair them with carrots and you really have vegetable candy they are so sweet.  I adapted this recipe from Jamie Oliver.  Here is the link.  This is made for just two servings if you would like it for four just double the recipe.   I made this for myself and ate half and stored the rest in the fridge for later.

Ingredients:
2 carrots, scrubbed and peeled 
2 parsnips, scrubbed and peeled
4 garlic cloves, peeled and bruised
1 sprig of rosemary
sea salt
1 tablespoon of olive oil

Preheat the oven to 400 degrees.  Prepare the vegetables, peel and bruise the garlic (this triggers an enzyme reaction that boosts the healthy compounds in garlic).  Parboil  the carrots in a medium sized saucepan for 5 minutes, then add the parsnips and continue to boil 4 more minutes.  Drain the carrots and parsnips with a colander and steam dry.  Take them and place them on a baking sheet covered in foil and toss them with the garlic.  Pick the leaves off of the rosemary and sprinkle over the veggies.  Now, drizzle all with olive oil and sprinkle with sea salt.  Be sure and spread them out on the baking sheet and leave room between them so they can roast and not steam.  Place them in the preheated oven for about 1 hour until golden and crisp.  Serve immediately.

Enjoy!
Sherry
I will link this to:
 
Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style 
Waste Not Want Not Wednesday at Poor and Gluten Free

10 comments:

Betty W said...

I have never tried parsnips before. I will try this recipe, looks good and perfect for this time of the year. Thank You for sharing.

Daphne Bryson said...

Good Afternoon Sherry, Ooooh, I am definitely a lover of roasted vegetables, I think they go arm, in arm, with my sweet tooth.
As you have said, the change in the flavour is such a surprise. We always serve roasted carrots and roasted parsnips as part of our Christmas Dinner.
I am pleased you are spreading the word about Jamie's Roasted Vegetables.
Best Wishes to you,
Daphne

Cranberry Morning said...

I LOVE this combination!! And they look roasted to perfection. Yum!

Amy at Ms. Toody Goo Shoes said...

I love roasted vegetables! I've never tried parsnips roasted, either, but I'll have to try if you say they are sweet!

Sandi@ Rose Chintz Cottage said...

Yum! I love both carrots and parsnips and together they're wonderful. Roasted? Even better! Thanks for sharing at my HOME.

Our weather has definitely turned cooler and drizzly. But our weekend is looking good with sun and warmer temps. It will be most welcome.

Blessings,
Sandi

Sarah said...

Thanks for hosting. Enjoyed each of these features.

~Lavender Dreamer~ said...

I don't think of parsnips either...just carrots and potatoes. This would be a nice variation and good change! Sounds perfect for Fall!

Red Couch Recipes said...

I love your new china. It would be a treat to drink a hot drink out of these. Love the spiderweb too.

Couscous & Consciousness said...

I love roasted parsnips, and your right they do become so sweet when roasted. This looks like the perfect dish to go with my roast chicken tonight. Love your gorgeous plate.

Poor and Gluten Free said...

I'm a fan of roasted parsnips and these look great! I love your plate, too :) Thanks for sharing on WNWNW, I've pinned this :)

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