Ah, carrots and parsnips! These humble root veggies have such a way of transforming from garden staples into something truly spectacular with just a touch of, well, magic—or honey, in this case.
Picture this: a chilly evening, the warmth of the oven filling the kitchen, and that sweet, earthy aroma wafting through the air.
It’s like a warm hug on a plate, isn’t it? I remember the first time I tried honey roasting them—my skeptical mind couldn’t believe that something so simple could taste so divine.
Honestly, it’s almost like they dance in the oven, caramelizing to perfection, turning into sugary, savory bites of joy. And hey, who doesn’t need a little joy on their dinner table these days?
So, grab those veggies, a drizzle of honey, and let’s turn the ordinary into the extraordinary.
Steps
- Set your oven to a temperature of 450°F (230°C) for preheating.
- Slice the carrots and parsnips into matchsticks, each about 2 inches long and 1/4-inch thick. Mix them with olive oil, add salt and pepper, and toss once more. Spread the vegetables evenly in a 10×15-inch baking dish.
- Roast the vegetables in the preheated oven. Stir them every 15 minutes until they turn brown, which should take about 40 to 45 minutes.
- In a small bowl, mix together softened butter, minced shallot, chopped chives, rosemary, thyme, and minced garlic. Combine this mixture with the hot roasted vegetables and toss to ensure they are well coated.
Ingredients
- 1 pound of carrots
- 1 pound of parsnips
- 3 tablespoons of extra-virgin olive oil
- Salt to taste
- Ground black pepper to taste
- ¼ cup of softened butter
- 2 tablespoons of minced shallot
- 2 tablespoons of chopped fresh chives
- 1 ½ teaspoons of chopped fresh rosemary
- 1 ½ teaspoons of chopped fresh thyme
- 1 clove of garlic, minced
Nutritional Values
Calories | 1320 | Total Fat | 88g | Saturated Fat | 36g | Cholesterol | 124mg | Sodium | 844mg | Total Carbohydrates | 132g | Dietary Fiber | 36g | Total Sugars | 44g | Protein | 12g | Vitamin C | 112mg | Calcium | 352mg | Iron | 4mg | Potassium | 3280mg
FAQ
- Can I use dried herbs instead of fresh ones in this recipe?
- Yes, you can substitute dried herbs for fresh ones. However, since dried herbs are more concentrated, use about one-third of the amount specified for fresh herbs.
- What is the best way to cut the carrots and parsnips for roasting?
- It is recommended to slice the carrots and parsnips into 2-inch long matchsticks that are approximately 1/4-inch thick for even roasting.
- Can I prepare this recipe ahead of time?
- While it is best enjoyed fresh, you can roast the carrots and parsnips in advance and reheat them in the oven before serving. Add the herb butter mixture right before serving for the best flavor.
- Is it necessary to stir the vegetables while they are roasting?
- Yes, stirring the vegetables every 15 minutes during roasting helps ensure they cook evenly and develop a nice, browned exterior.
- What other vegetables could I add to this dish?
- You could add other root vegetables like sweet potatoes or beets. Just make sure to cut them to similar sizes so they cook evenly with the carrots and parsnips.
Tips
- Cut the carrots and parsnips into uniform 2-inch matchsticks to ensure even roasting and prevent some pieces from cooking faster than others.
- Toss the vegetables thoroughly with olive oil, salt, and pepper to ensure they are well-coated, which will help them roast evenly and enhance their flavor.
- Stir the vegetables every 15 minutes during roasting to promote even browning and prevent sticking to the baking dish.
- Prepare the butter and herb mixture ahead of time so it can be immediately added to the hot vegetables after roasting, allowing the flavors to meld together more effectively.
Equipment
- 10×15-inch baking dish
- Chef’s knife (if you don’t have a good quality one for chopping)
- Cutting board (if you need a durable and large one for cutting vegetables)
- Oven thermometer (to ensure your oven is at the correct temperature)
