Roasted Parsnips & Carrots

Roasted Parsnips & Carrots

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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You can never have enough options when it comes to root vegetables!

  • 1/2 Cup Butter
  • 2 Pounds Parsnips (Peeled & Quartered Lengthwise)
  • 1 Pound Carrots (Peeled & Quartered Lengthwise)
  • 6 Garlic Cloves (Smashed With Side Of Knife)
  • 8 Shallots (Peeled & Cut In Half)
  • 1 Bunch Fresh Thyme
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Water
  1. Preheat oven to 350 degrees.
  2. Melt butter in large-size oven-save pan over a medium heat. Lay parsnips and carrots cut side down in pan. Add garlic cloves and shallots. Evenly distribute thyme sprigs over vegetables.
  3. Place in oven for 10 minutes. Remove from oven and turn vegetables over and add 1/4 cup water, which will help create steam in the oven. Place back in oven for 15 minutes until fork-tender.
  4. Remove from oven and transfer to serving platter. Season with kosher salt and pepper. Serve warm.
  5. Serves 6 to 8
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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