What’s In Season: Carrots and Parsnips

Native to Europe and Asia, parsnips are members of the carrot family and commonly used in soups and stews.

These starchy, beige-colored roots are best during the winter months because extended exposure to the cold converts the parsnip’s starches to sugar, resulting in a sweeter flavor.

To capitalize on their seasonality, I roasted parsnips with carrots and then tossed them in honey and vinegar to enhance their natural flavors. Serve this brightly colored dish as a side or on top of a green salad.

Roasted Carrots and Parsnips

2 pounds carrots
1 pound parsnips
2 tablespoons olive oil
½ teaspoon kosher salt, divided
1 tablespoon honey
1 tablespoon sherry vinegar
¼ cup dried cranberries
1 tablespoon chopped flat-leaf parsley

Yield: 4 servings

1. Preheat the oven to 400°F.

2. Wash and peel the carrots and parsnips. Cut them into sticks, about 3-inches long, 1/2-inch wide.

3. Transfer the vegetables to a large bowl and toss with oil and ¼ teaspoon salt. Divide the vegetables between two rimmed baking sheets and shake to make sure they are evenly distributed and in a single layer.

4. Bake until the vegetables are tender and brown, about 35 to 40 minutes, shaking halfway through.

5. Meanwhile, combine the honey and vinegar in a large bowl. Add the roasted vegetables and cranberries to the bowl. Season with the remaining salt. Stir till the dressing coats the vegetables. Transfer to a serving platter and top with parsley.

[Photo Credit: bogdan ionescu/Shutterstock.com]


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