In the UK, roasted parsnips are a regular favorite with the traditional Sunday roast, and for good reason. Parsnips and carrots are two of the sweetest winter root vegetables you can find, which makes them excellent candidates for roasting and braising. This recipe sautés parboiled veggies with a little maple syrup to enhance their natural sweetness. Rosemary and shallots provide a deliciously aromatic savory tang.
To learn how to cut carrots safely click here.
- Place the parsnip and carrot sticks into a shallow pan with 1-2 cups of water. Sprinkle with salt and parboil for 5 minutes, or just until they begin to soften. Drain.
- Meanwhile, in a wide skillet, heat olive oil over medium-high heat. Add shallots and cook, stirring until softened. Add the parsnips and carrots. Continue to cook, stirring occasionally.
- Once the parsnips and carrots begin to brown, add the maple syrup, vinegar and rosemary. Cook 3-5 minutes longer, or until well browned. Serve immediately.
- ¾ pound parsnips, peeled and cut into 3 x 4-inch sticks
- ¾ pound carrots, peeled and cut into 3 x 4-inch sticks
- Salt, to taste
- 2 tablespoons olive oil
- 4 medium shallots, sliced lengthwise
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 2 teaspoons fresh rosemary, chopped
Ann's Tips and Tricks
If the parsnips in your market are large and woody, they may need to be parboiled a little longer than the carrots before they start to soften, especially if the carrots are small and skinny, so make adjustments accordingly.
Whatever size your veggies start out, keep the veggie sticks as near to the same size as possible for even cooking.