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 1/2″ strips.
5 medium carrots, cut into strips 2″ x 1/2″ strips.
6-9 sprigs of fresh Rosemary, stripped from stem and minced
1/4 cup olive or vegetable oil
1 tsp kosher salt
freshly ground pepper to taste
1/2 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]
Thanksgiving Dinner for Two | Bluebonnets & Brownies
Saturday 21st of March 2015
[…] has to be said that traditional Thanksgiving fare; turkey, stuffing, mashed potatoes, roasted parsnips and carrots, are easily a one-a-month occurence around here. James would happily eat stuffing at every meal if […]
Jen Schall
Wednesday 29th of December 2010
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.
Nancy
Monday 27th of December 2010
Mmmmm. Amber, these sound delicious. I usually only add parsnips to pot roast. Definitely have a new recipe to try out.
Crustabakes
Wednesday 22nd of December 2010
I dont think i have tasted parsnips either! LOL. i will be sure to keep them on a lookout!
Maria
Tuesday 21st of December 2010
My kind of side dish! I could eat this and nothing else and be perfectly happy! Merry Christmas!