Since these veggies were so stinkin' big, I figured they might be tough and fibrous. A little nibble while I cut them up confirmed this was the case. In order to soften and sweeten my veggies, I decided to roast them.
A quick trip to my backyard for some rosemary, and I was ready for action. By the way, did you know that rosemary survives in the snow?! Crazy!
Next time parsnips and carrots (gigantic or otherwise) are on sale in your neck of the woods, give this one a try. I don't think you'll be disappointed.
Balsamic Roasted Parsnips and Carrots
Serves: 4-6
Adapted from Bon Appetit (via epicurious.com)
1 gigantic carrot, peeled and sliced into 1/8" thick coins
2 gigantic parsnips, peeled and sliced into 1/8" thick coins
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh rosemary
Salt and pepper
Preheat the oven to 400 degrees. You should have about 4 cups total of sliced carrots and parsnips. Place vegetables onto a very large baking sheet. Drizzle with olive oil and vinegar. Sprinkle rosemary, salt, and pepper on top. Toss everything together so the carrots and parsnips are evenly coated.
Roast for 20-25 minutes until vegetables are crisp-tender.
I can't say that I have ever eaten a parsnip. What do they compare to?
ReplyDeleteGreat question, Richard! I like to pretend that parsnips are albino carrots. They are crunchy and have a sweetness that's slightly more subtle than carrots.
ReplyDeleteWow, those are pig! Looks delicious though, and roasting is my favorite thing to do with root veggies. :)
ReplyDeleteRoasted root vegetables like this make such wonderful side dishes! Looks great!
ReplyDeleteThese look delicious, love this! :)
ReplyDeleteI live in Georgia, so it doesn't snow here, but my rosemary does survive the super hot months of summer when it's around 100 every day! Love that plant!
ReplyDeleteI love roasted parsnips. SO GOOD!
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