Saturday, November 22, 2008

Turkey Day Troubles - Installment #4

I figure that I have overdone the starch category in my Thanksgiving installments. It was time to round out the menu with some vegetables. I have been wanting to try parsnips for a very long time. This recipe is a perfect addition to any T-Day menu because of its simplicity. Not every dish needs to be time consuming in order to be delicious.

Roasted Carrots and Parsnips with Thyme
Recipe Courtesy Danny Boome

Ingredients
  • 1 pound carrots
  • 1 pound parsnips
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • Coarse salt and freshly ground black pepper
  • 6 sprigs fresh thyme
Directions

Preheat the oven to 350 degrees F.

Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.

Drizzle the carrots and parsnips with the olive oil and honey.

Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.

After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

Parsnips not only look a lot like carrots, but they also taste like them. Although the flavor is VERY similar, parsnips have a stronger bite than carrots. I like the idea of adding them to the dish because they give the dish an interesting color combination.

3 comments:

Gabriela said...

"Soft Words Butter No Parsnips" was one of John Poole's favorite sayings and its aptness to his lifetime struggles will become apparent as you read through the book. The Life and Times of
John Iliffe Poole 1888-1979.

diva said...

i adore roasted parsnips and carrots, and definitely with honey!! these look so great i'm thinking a trip to the shop for some parsnips. :)

MaryBeth said...

I have never eaten a parsnip, what do they taste like?