Dinners have been pretty simple around here lately. Simple in that they usually involve a vegetable (most likely roasted) + a grain (quinoa, risotto, polenta) + a protein (plain roasted chicken or a simple fried egg). But in all their simplicity they have not lost an ounce of deliciousness. In fact, I think they’ve gotten better. Better because I’m cooking more consciously, I’m branching out to try things I previously ignored like parsnips and brussels sprouts and I’m using methods like roasting to bring out the natural sweetness and flavor in foods.
I bought parsnips for the first time last week and absolutely loved them. At first I was anticipating making some kind of parsnip puree or soup but finally settled on this because it required so little active time on my part and, already a fan of roasted carrots, thought this would be a good combo. And it was. so. delicious.
honey-glazed roasted parsnips & carrots
yield: 8 servings
A few notes: When preparing the carrots & parsnips, try to make the pieces as uniform as possible so that they cook evenly. Also, to get a little extra char and caramelization you can broil them for a few minutes after roasting. To do so, simply turn on the broiler when you remove them from the oven. Then, after covering with the glaze, place back in the oven for a few minutes. Keep an eye on them as they can go from beautifully glazed to burnt very quickly. The original recipe called for balsamic vinegar which I didn’t have on hand (!) so I subbed gluten-free soy sauce.
2 lbs carrots, peeled and cut into uniform pieces
2 lbs parsnips, peeled and cut into uniform pieces
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon soy sauce (I used gluten-free)
1. Position one rack in center & one rack in bottom of the oven. Preheat to 400. Line 1-2 rimmed baking sheets with foil. (I halved the recipe so only used one). Divide parsnips and carrots among baking sheets, sprinkle with salt & pepper. Drizzle 3 T olive oil over vegetables and toss to coat (well-washed hands are a great tool here).
2. Roast vegetables 10 minutes; stir. Roast 10 minutes longer, stir. If roasting two pans, rotate them. Continue roasting vegetables until slightly charred, about 15 minutes longer.
3. While the vegetables roast, melt butter in a heavy saucepan over medium heat. Stir in honey and soy sauce. Drizzle honey glaze over vegetables and serve.
do ahead: I haven’t done this, but epicurious notes you can roast the vegetables two hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350 degree oven.