(Ina Garten’s recipe found on the Food Network site here.)
Step by Step Instructions:
These are all of the delightful items you will need for this dish: Fresh dill, carrots, parsnips, kosher salt, olive oil, and freshly ground pepper. That’s right, this is all you need…what are you waiting for? Get shopping!
My star of this dish, the parsnips, really do resemble carrots as you can see above. If you’ve never worked with them before, don’t let them intimidate you…they are really easy to deal with.
Go stand in front of your oven. Now preheat it to 425 degrees. Thanks! (Waiting on an oven to preheat annoys me.) Carrying on…I started out by peeling the parsnips with a vegetable peeler as you can see above. Then I cleaned the carrots really well, but I did not peel them.
Next, I lopped off the ends of all of the carrots and parsnips. Then I cut them into fairly large sticks. Ina warns you that these vegetables will shrink a bit so keep them a good size. I tried to cut them all into 2.5 to 3 inch pieces and then placed the cut pieces in a bowl.
I tossed the carrots and parsnips with the olive oil, kosher salt, and cracked black pepper until uniformly covered. I poured them onto a cookie sheet I had standing by with my trusty Silpat.
After about 30 or 35 minutes, I took out the vegetables from the oven. They will be tender, slightly caramelized and smelled amazing. I poured them from the cookie sheet into a serving bowl and topped them with the fresh dill. They were so good!
Roasted Parsnips and Carrots:
2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
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