Saturday, January 22, 2022

Roasted parsnips and carrots

 The theme this week at I Heart Cooking Club is Veggie Forward. My original plan was to prepare a Curtis Stone recipe for vegetable Korma.  That didn't pan out as I need to go shopping so I opted for roasted root vegetables. 

A huge pan of roasted parsnips, potatoes and carrots were a good accompaniment to roast chicken.  This is from an Ina Garten recipe - and when you think about it, you don't actually need a recipe to roast veggies.

I added more veggies to the plate by  preparing asparagus and topping with fresh Parmesan cheese.   That Korma will be coming up but in the meantime, here is an adaption of Ina's recipe.

Roasted Parsnips and Carrots

2 pounds parsnips, peeled
1 pound carrots, peeled
3 large Yukon Gold potatoes, peeled and chunked (my addition)
3 TB olive oil
1 TB salt
1 1/2 teaspoons fresh ground pepper
2 TB fresh minced dill or parsley

Preheat oven to 4oo F.  Slice the carrots and parsnips into 1 inch pieces. Chunk the potatoes and mix all veggies onto a sheet pan. Add the olive oil, salt and pepper. Mix well.
Roast for 20 to 40 minutes depending on the size of the vegetables.
* I added chicken to the pan and cooked it all together for 45 minutes.  Then dust with chopped parsley.

Sharing with I Heart Cooking Club for the Veggie Forward theme this week.


  1. Roasted vegetables are irresistible -- I remember as a child appreciating the aroma of a turkey cooking with potatoes around it at my aunt's house on a holiday, and loving the deep brown potatoes best of all. So of course this sounds delicious.

    best... mae at

  2. You definitely do not need a recipe to roast veggies! I love that you did the parsnips. I love those suckers! Thanks for joining in. I am down for the count with covid but I am recovering and should be back in the kitchen next week.

  3. Would you believe I've never had a parsnip? I love roasted vegetables. It's such a great way to really pull such good flavor out of different vegetables.


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