Tired of bland vegetables? Try them roasted or sauteed! The natural sugars caramelize and the natural flavors become irresistibly intense. I like to puree leftover roasted carrots and parsnips in the blender with low sodium vegetable broth for a comforting creamy soup.
Ingredients
2 pounds of parsnips, peeled and trimmed (ideally, trim the woody center core also)
Salt and pepper to taste
3 pounds of carrots, peeled and trimmed
Dried thyme
1-2 Tbsp. vegetable oil
Directions
Preheat oven to 425 degrees F.
Cut the carrots in half lengthwise. Place them cut side down on the cutting board and cut them lengthwise again. Cut them crosswise into 2-3” strips. For a nicer presentation, cut them on the bias (pictured below left). Prepare parsnips the same way, but be sure to trim and discard the woody core (see next page). Cut them to a similar size as the carrots.
Toss carrots and parsnip slices with oil, salt, pepper, and thyme. Spread onto a thin layer on a large baking sheet. Be careful not to pile them high or they will steam instead of roast. Roast for 15-20 minutes. Stir them so they will brown evenly on both sides; roast for another 15-20 minutes or until desired tenderness. They should be lightly browned on both sides. A fork inserted through one of the vegetables should meet very little resistance.
Alternate method: Sauteing
These vegetables can also be sautéed in a large skillet. Warm oil in a large pan over medium-high heat. Add a thin layer of vegetables. Be careful not to pile them high or they will steam instead of sauté. Cook uncovered for 15-20 minutes or until lightly browned, stirring occasionally. They should be lightly browned. A fork inserted through one of the vegetables should meet very little resistance. If needed, add a little apple cider or water during the cooking process to help the vegetables soften.