Don’t let the simplicity of this recipe for roasted carrots and parsnips fool you. What it lacks in ingredients and extra steps, it makes up for with ease and flavor. Cookbook author Susan Spungen shares her go-to technique for cooking root vegetables. Carrots and parsnips are similarly hearty, which means it’s easy to put them together on a sheet tray, set the timer, and know that they’ll cook at the same rate and come out equally delicious. Here, they’re dressed simply with equal parts olive oil and butter, plus sugar, salt, and pepper. Adding fresh herbs is up to you.
Frequently asked questions
Is it best to boil parsnips and carrots before roasting?
Some cooks like to parboil hearty vegetables like parsnips and carrots before roasting them so that the oven can quickly brown the exterior. However, we find that by roasting vegetables in a 425℉ oven, they’ll become perfectly tender on the inside and evenly browned on the outside.
Do you need to peel parsnips before roasting?
It’s a personal preference, really. While parsnip skin is completely edible, some people find that it’s a bit bitter. Whether you peel it all off, leave it on, or go half-and-half, it won’t affect the overall cook time.
How do you cut parsnips for roasting?
In order to appreciate their natural form, Spungen keeps the knife work to a minimum. She peels and quarters the parsnips lengthwise, though you could chop them for crispy, more caramelized pieces. If your carrots and parsnips are petite, roast them whole for a picture-perfect side dish.
Notes from the Food & Wine Test Kitchen
Be sure to scrub the parsnips and carrots thoroughly in water before cooking, especially if you plan to leave them unpeeled.
For a richer, sweeter flavor, we like to use a little bit of brown sugar in place of the granulated sugar.
