Roasted Baby Carrots and Parsnips
A match in flavour, colour and texture, carrots and parsnips are a treat to cook together. I leave the carrots whole and then cut the parsnips to match. Try and match the shape and size of the vegetables so they cook at the same time. If you don’t have baby carrot use regular carrots and cut them in half lengthwise, keeping some of the green tops if possible. I especially like to roast them as roasting brings out their natural sweetness. I sometimes roast at very high heat, 450℉ even, but then you need to watch them careful and shift them around so they cook evenly and don’t burn. Some of the books about roasting suggest 500℉ oven but this seems a bit harsh to me. Treat your veggies with civility and they will pay you back with great flavour.
1 lb. baby carrots, scrubbed but not peeled
1 large parsnip or 2 smaller ones, peeled
Salt and pepper
A dash of sugar
Cut the turnip to pieces equal in size to the baby carrots.
Line a baking sheet with foil, place carrots and parsnips on the sheet and drizzle with olive oil. Toss the vegetables together to coat them all with the oil and then spread them apart in a single layer on the sheet.
Sprinkle with salt, pepper and a dash of sugar (to help caramelization). Roast in a preheated 400℉ oven until cooked through, about 20 minutes or so. Check them every few minutes to make sure they don’t burn.
Remove from oven, transfer to a serving plate and serve immediately.