Roasted Carrots and/or Parsnips

Want a simple side dish? Something so easy it practically cooks itself, bringing out all of the natural flavors? Try roasting vegetables.  In this case I opted for carrots and parsnips.  This time of year they are in season and you can find many varieties of carrots at the farmer’s market.  All you need is fresh carrots, best quality olive oil, coarse sea salt, and herbs, and you have a great side dish.

Roasted Carrots or/and Parsnips

  • 2 bunches carrots or parsnips or a mix of the two
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coarse sea salt
  • 3 tablespoon fresh thyme chopped

Preheat oven at 400 degrees.

Cut off tops and bottoms of carrots and parsnips.  Peel and cut into fat matchsticks about 2 inches long.  To do so, cut the vegetable in half or third depending on the length.  Keep the bottom part intact and quarter or halve the top part depending on its thickness. You want the matchsticks to be close in size so they all roast evenly.

In a bowl, toss the vegetables with the oil, salt and herbs.  Transfer to a baking sheet and roast in the oven 15 to 20 minutes or until tender and golden, turning the vegetables once or twice during cooking time for even browning.  

NOTE: In the spring when baby carrots are available, roast them whole. Try different herbs or flavored oils; experiment and have fun!

From my kitchen to yours,

CK, la fille du boucher

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