Roasted Parsnips and Carrots with Rosemary & Honey
I have a confession to make. I had never in my life tasted a parsnip until I moved to England in 2004. I'm kind of ashamed of that, because they are the most wonderful of vegetables, and now one of my favorites. Parsnips just aren't easily found in Texas, for some reason. My nephew, and Rachael Ray, call them "spicy carrots" - not hot spicy, they just have some pronounced flavor.
In fact, I couldn't even find parsnips at the Gucci-B (That's HEB's Central Market to non-San Antonians) when we were home for Thanksgiving. They could only be located at the Whole Foods. Thank goodness for that though, because I had my heart set on having them at our Thanksgiving table, and introducing my family to the deliciousness that is a roasted parsnip.
Roasted parsnips and carrots are a perfect side dish for just about any holiday meal - they go well with chicken, turkey, goose, ham, or beef. Just about any holiday protein you could think of! They're also super easy to make. BONUS!
Do you have a confession to make too? What vegetable do you love now that you never even knew existed as a kid?
Roasted Parsnips and Carrots with Rosemary & Honey
serves 6-8
5 medium parsnips, cut into strips 2" x ½" strips.
5 medium carrots, cut into strips 2" x ½" strips.
6-9 sprigs of fresh Rosemary, stripped from stem and minced
¼ cup olive or vegetable oil
1 teaspoon kosher salt
freshly ground pepper to taste
½ cup honey
Heat oven to 425F.
In a large bowl, combine carrots and parsnips, all but one sprig of rosemary, oil, kosher salt, and pepper. Toss with hands to coat completely.
Place on a rimmed cookie sheet and roast for 30-35 minutes, stirring occasionally. When vegetables are tender and lightly browned, drizzle honey over all.
Roast for an additional 3-5 minutes, watching closely. Once the honey is added, the vegetables will brown very quickly and caramelize. You don't want them to burn.
Toss with the last remaining sprig of rosemary, and serve.
My husband likes to cover them with gravy as well as everything else, but I could eat this as my main course and call it done.
[wpurp-searchable-recipe]Roasted Parsnips and Carrots with Rosemary & Honey - - - [/wpurp-searchable-recipe]
Oh... LOVE this recipe! And, I love parsnips... Hadn't really had them much before I had a soup prepared by April (Bloomfield?) - the Chef at the Spotted Pig. It was so fabulous, and I've been obsessed ever since.
Mmmmm. Amber, these sound delicious. I usually only add parsnips to pot roast. Definitely have a new recipe to try out.
I dont think i have tasted parsnips either! LOL. i will be sure to keep them on a lookout!
My kind of side dish! I could eat this and nothing else and be perfectly happy! Merry Christmas!
That looks so yummy. I love roasted vegetables!! I have to say that I knew cauliflower existed as a kid, but I hated it. Now it is a favorite! Especially roasted. Yum!!
I never thought to add honey to roasted carrots. What a fantastic idea.
I don't think I have ever cooked with parsnips, but this recipe sounds and looks divine.
yep -these have my name all over them; just fabulously roasted veg - I'll take an entire plate please!!! btw - better check The Prof's response to your comment . . .
Can I please have some, too? This looks so comforting and yummy!
Um...yeah...wondering if I'm invited to dinner at SHaina's too?
I get left out of everything!!
These look divine....I've never had a parsnip, either, but they sound tasty!!
haha...."Gucci-B" that's so funny!
You know....I had never eaten a parsnip until going to a restaurant in NY last year. The chef made a roasted vegetable soup that included parsnips....it was so simple and so heavenly!
This looks delicious!
Love parsnips over here- but I can't serve them to my mother in law. Thumbs up for cheap food made irresistible!
If you bring it to Shaina's house for dinner, can I come too? 🙂
You can bring this to my house for Sunday dinner. What time should I expect you?