A few years ago my husband and I went on a kind of root vegetable bender. We just couldn’t get enough of them, and after trying out lots of recipes, I decided that the absolute best way to prepare root vegetables is to roast them. There is just something unusual that happens to any vegetable when it is roasted as the natural sugars within are brought out giving the vegetable a subtle sweetness that is truly addictive. I was at the store recently, and they had an entire shelf filled with various root vegetables such as turnips, celery root, parsnips, and rutabaga. I realized at that moment that I hadn’t prepared any type of root vegetable apart from the ordinary ones such as potatoes, sweet potatoes, carrots, or beets in a very long time. Of course, as usual, I bought way too many vegetables for two people and have been in the kitchen all week experimenting with new root vegetable recipes.
Through my kitchen experimentation, I learned that rutabaga takes a long time to cook and that parsnips and carrots compliment each other perfectly. In this recipe, I peeled and cut one pound each of carrots and parsnips and then cut them into equal sized wedges lengthwise. After a quick toss in olive oil and seasoned with salt, pepper, and chopped fresh thyme I roasted them until fork tender. Before serving I also tossed the vegetables with some melted butter and orange juice which just turned these ordinary vegetables into an extraordinary veggie side dish. I prepared this dish ahead of time, but they were so delicious that my husband and I kept picking at them and by the time we sat down to dinner, half the platter was already gone. This vegetable dish would be a great side dish for Thanksgiving, or to compliment a beautiful roast for a special Sunday lunch.
Deborah Mele 2017
Roasted Carrots & Parsnips
- 1 Pound Carrots
- 1 Pound Parsnips
- 3 Tablespoons Olive Oil
- Salt & Pepper To Taste
- 1 Teaspoon Chopped Fresh Thyme
- 2 Tablespoons Butter, Melted
- 1 Teaspoon Grated Orange Zest Plus 2 Teaspoons Freshly Squeezed Orange Juice
- Preheat oven to 425 degrees F.
- Peel the carrots and parsnips, cut off the end and then slice lengthwise into equal sized wedges.
- Place the cut carrots and parsnips in a bowl, then toss with the olive oil, salt, pepper, and fresh thyme.
- Space the vegetables across a rimmed baking sheet, and roast for 20 to 25 minutes, tossing halfway through.
- The vegetables should be fork tender and have turned brown at the thinner ends.
- Once tender, arrange the vegetables onto a platter.
- In a small bowl mix together the melted butter, orange zest and juice, then drizzle over the vegetables.
- Serve warm.