lemon roasted carrot and parsnip medley for nourishing winter dinners
Save
Ingredients You'll Need
Great roasted vegetables start at the produce bin. Look for carrots that still feel firm and snappy—if they bend like a yoga instructor, they’ll roast up wrinkly and dry. I mix classic orange with purple or yellow heirlooms for a painter’s palette on the pan; the colors stay vibrant and make the platter feel festive. Parsnips should be no larger than 1¼ inches across—giant roots harbor a tough, woody heart that even a long roast can’t soften. If you can only find behemoths, simply quarter them lengthwise and slice away the core before cubing.
Extra-virgin olive oil matters: choose one labeled “cold-pressed” and harvest-dated within the past year. Older oil turns bitter in high heat. The lemon should feel heavy for its size; thin skins indicate juiciness. Thyme can be swapped for rosemary, but use only half the amount—rosemary’s piney punch can bulldoze the delicate parsnip flavor. Pure maple syrup is optional but transformative: it melts into the oil and creates glossy, almost blackened tips that taste like vegetable candy. If avoiding sugar, omit it; the natural sugars will still brown, just less dramatically.
