I used a misto and spritzed olive oil on them and that worked really well. I had a variety of heirloom carrots that I needed to cook up and this worked great. I did take other reviewers advice and used a Balsamic Glaze I had in stock, and it really was delicious!
It looked great, the taste was outstanding. This was so amazing! I never cooked parsnips but thought, it's Passover so why not try something new. I doubled the glaze, roasted ahead and warmed up. Great and simple addition to recent T-day meal. It was fabuously easy to make and my husband (who doensn't rave) raved about them. This is a simple, beautiful, delicious recipe. After I plated the veggies, I realized I forgot about the butter & honey so I just put on a pat of butter and drizzled a touch of honey and it was fine. I only used 2 parsnips and 2 carrots and eyeballed everything as there's just the 2 of us. I would recommend to cook the carrots separately from parsnips and then finish since they cook at different speeds. It's EASY, colorful, and flavorful so I use it during company visits as well and you better double the recipe or you won't have any leftovers! So glad to have found another healthy alternative to fries. Very quick and easy to put together.and delicious! Even your most picky non-veggie eaters will love this recipe!! :-) Making for a side this Thanksgiving for a friend that loves parsnips. Reheat, uncovered, in a 350° oven until warmed through, 8–10 minutes. Tent with foil and let stand at room temperature. To serve, transfer vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat.ĭo Ahead: Vegetables can be roasted 2 hours ahead. unsalted butter in a small saucepan over medium heat. Roast vegetables, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–40 minutes. extra-virgin olive oil over, dividing evenly, and season generously with kosher salt and freshly ground pepper toss to coat. medium parsnips, peeled, halved lengthwise, between baking sheets and spread out in a single layer on each. medium carrots, peeled, halved lengthwise, and 2 lb. Line 2 large rimmed baking sheets with foil. Place racks in middle and lower third of oven preheat to 400°. Parsnips tend to brown once peeled and sliced, so it’s best to prep them shortly before you roast them. You can even prep the carrots and combine the ingredients for the glaze the day before just store them (separately) in sealed containers in the fridge. Simply reheat them in the time while you’re letting your main dish rest, then drizzle the roasted parsnips and carrots with the glaze and serve. Speaking of last-minute prep time, these roasted root vegetables don’t need much of it-you can roast the vegetables on two sheet pans up to two hours in advance. Essentially, it’s the perfect last-minute oh-no-we-need-another side dish.
You can jazz up the glaze if you like (a little chopped fresh rosemary, anyone?), but the recipe only calls for six ingredients, most of which you probably already have. Kids dig it, but it’s sophisticated enough for a holiday dinner too. This roasted carrot and parsnip recipe is particularly simple, and the sweet-tart combo of balsamic vinegar and honey (plus butter, of course) make it a real crowd-pleaser.
You find the two root vegetables cooked together over and over and over, and there’s a good reason- carrots and parsnips are both part of the parsley family, and the earthiness of the caramelized parsnips makes the carrots’ sweetness sing. Peanut butter and jelly, ketchup and mustard.parsnips and carrots? Sure, this food duo doesn’t have the renown of some classic pairings, but it should.
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