Sides » Roasted Parsnips & Carrots
Parsnips and carrots are two root vegetables that go together really well. Rembs Layman of Tupelo restaurant, known for his innovative yet classic comfort food, roasts them with just a bit of salt and pepper, vegetable oil, butter and fresh thyme. The aroma will tell you they're done before the timer goes off. Buttery, slightly softened but still with a crunch, they're an excellent side dish to accompany Rembs' festive Roast Beef & Yorkshire Pudding.
Print Recipe
Serves 4-6
Ingredients
- 2 lbs parsnips, skin-on, halved lengthwise
- 1 lb carrots, peeled & quartered lengthwise (carrots should be sliced smaller than parsnips because they take longer to cook)
- 1-2 tbsp vegetable oil
- kosher salt & cracked black pepper
- leaves from 3-4 thyme sprigs (or 1 tsp dried thyme)
- 2 tbsp butter
How-to
- Preheat oven to 350º
- Toss together vegetables, vegetable oil, salt, pepper, thyme leaves and butter
- Spread vegetables out on a baking sheet, keeping carrots on one side and parsnips on the other
- Bake 25-35 minutes, checking parsnips at about 20 minutes for doneness (tender but not mushy). Parsnips will generally cook faster than carrots. If one vegetable is finished before the other, remove from the baking sheet and allow the other to continue cooking
- Serve immediately
Comments (1)
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Posted Tuesday, December 14, 2010, at 5:07 pm by Bea Viera:Had Rembs Layman's parsnips & carrots with our steak dinner and it was delicious.
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