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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?

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