Roasted Parsnips and Carrots
(Inspired by The Barefoot Contessa. YUMMY! This will be in my own oven soon).
Is anyone else from our CSA wondering what to do with their parsnips? They seem like an exotic veggie that many are unfamiliar with, but they contain a lot of fiber which is great for digestion and their sweet taste is satisfying without the guilty feeling of consuming something high in calories. The type of fiber they contain is soluble fiber which helps lower cholesterol. They also have a great source of folic acid which may help prevent heart disease, dementia, and osteoporosis. Unlike their relative, the carrot, they do not have beta-carotene. I have previously been led to believe that parsnips are the pale, smaller cousin of the carrot, but parsnips are very good for you and I want to try ‘em out for myself.
Here is a recipe that combines parsnips and its carrot cousin that is simple, healthy, and also delicious looking! I am making this recipe below tonight with my cousin who, like the parsnip, is the pale, smaller one… I will let you all know how it goes. I KID OF COURSE! Well… not really. She is more pale than I am, but I’m part Italiano and to be fair, I just got back from a tropical vacation. She is actually the one who inspired me to make veggies a main component in my diet. If anyone else tries this recipe, let me know what you think. I will be posting up more recipes, so stay tuned!
Ingredients
- 1 pound parsnips, peeled
- 1/2 pound carrots, unpeeled
- 2 tablespoons STONEHOUSE OLIO SANTO olive oil
- 3-4 cloves of garlic sliced
- 1/2 tablespoon kosher salt (you can use 1 table spoon, i just generally try not to use a lot of salt)
- 1 teaspoons freshly ground black pepper
- 1 tablespoons minced fresh dill or parsley
Directions
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. (The ones I got from this CSA share were not that thick). 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, garlic, 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 or parsley and serve hot.
Tags: carrots, CSA veggies, Parsnips, Stonehouse Olive Oil
Thanks so much for the recipe! I was wondering what the heck to do with these parsnips. I am glad I checked out the blog to find out! They came out great by the way roasted with the carrots. You gals are doing great over at Provisions. I love your store and just another FYI, I bought a “purple haze goat cheese” to go with my beets from the CSA, which I roasted, and it was delicious! I am eating vegetables like never before and loving it. Michele, thanks for telling me to check out the blog when I was at the store and keep up the posts, I will continue to check for recipes.
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1 pound parsnips, peeled; 1/2 pound carrots, unpeeled; 2 tablespoons STONEHOUSE OLIO SANTO olive oil; 3-4 cloves of garlic sliced; 1/2 tablespoon kosher salt (you can use 1 table spoon, i just generally try not to use a lot of salt) ……