Seasonal dishes are inspiring for me. When the temperatures drop and the fireplace is glowing I want nothing more than to make a hearty dinner full of winter goodness (and naturally pour a glass of red wine). These parsnips and carrots fit the bill. They are the perfect side dish for any fall or winter dinner. Thanksgiving, Christmas, or a Sunday dinner just because. I recently accompanied my whole roast chicken with this dish and they were awesome.
- 1/2 pound baby carrots
- 1/2 pound parsnips
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar (oh the irony, these puppies actually have a hint of wine).
- 2 tablespoons chopped fresh rosemary
- Salt and pepper to taste
Preheat your oven to 425 degrees. Line a roasting pan with aluminum foil (easy clean up, you’ll thank me later). If you have baby carrots you’re good to go. If not, peel your carrot sticks and roughly cut them to the size of a baby carrot. For those of you who don’t know what size a baby size carrot is (which I’m pretty sure I’m not actually talking to anyone / worried face pictured below) it’s about 3 inches in length by 1/2 inch thickness.
Do the same for your parsnips (you want them similar in size to your carrots so they both cook through evenly). Begin by trimming the ends of each parsnip and quarter them. After quartering, use a sharp paring knife and slowly run the knife between the core and the tender (outer part of the parsnip) to remove the core. You won’t be able to get all of the core out due to the curvature of the vegetable but remove as much as you can without sacrificing too much of the tender part. Then, throw your baby size carrots and parsnips onto your aluminum foil-lined roasting sheet. Drizzle these puppies with your olive oil and white wine vinegar. Top with chopped rosemary and season with salt and pepper.
Roast the vegetables at 425 degrees for approximately 25 minutes, turning once about halfway through. Then remove the sheet from the oven and transfer those golden-brown beauties to a serving dish (or plate it for your dinner guests if you are have similar neurotic tendencies to myself).
And with that, gobble down this winter joy.
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Quick Version
Roasted White Wine Carrots and Parsnips
- 1/2 pound baby carrots
- 1/2 pound parsnips
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar (oh the irony, these puppies actually have a hint of wine).
- 2 tablespoons chopped fresh rosemary
- Salt and pepper to taste
Preheat your oven to 425 degrees. Line a roasting pan with aluminum foil.
Peel and cut carrots (if not already baby size) to approximately 3 inches in length by 1/2 inch thickness.
Then, trim the ends of each parsnip and quarter them. After quartering, use a sharp paring knife and slowly run the knife between the core and the tender (outer part of the parsnip) to remove the core. You won’t be able to get all of the core out due to the curvature of the vegetable but remove as much as you can without sacrificing too much of the tender part.
Then, throw your baby size carrots and parsnips onto your aluminum foil-lined roasting sheet. Drizzle these puppies with your olive oil and white wine vinegar. Top with chopped rosemary and season with salt and pepper.
Roast the vegetables at 425 degrees for approximately 25 minutes, turning once about halfway through. Then remove the sheet from the oven and serve.
