Roasted Parsnips and Carrots

When I was in Wheatsville a couple of days ago, I ran across the largest parsnips I have ever seen. So of course I had to buy a couple and roast ’em!

This would make a great side dish for Thanksgiving, too.

~2 cups parsnips, peeled and cut into medium chunks
3 carrots, peeled and sliced into cylinders
2 Tbsp olive oil
4 Tbsp broth (your choice; I actually used mushroom broth here)
~1 Tbsp butter
1 tsp nutmeg
1 tsp sage
1 tsp salt
1 tsp black pepper

1. Preheat oven to 425°. In a roasting pan, mix all ingredients except butter so that vegetables are covered thoroughly in broth, herbs, and spices. Evenly distribute pats of butter around mixture.

2. Place pan in oven and bake for approximately 20 minutes, then remove and stir to ensure even cooking.

3. After 30 minutes, remove the pan and check to see if the vegetables are done by inserting a fork into one of the larger pieces; if the flesh is soft and the fork comes out easily, they are done. The parsnips should be a nice golden brown color, with some crispness around the edges.

Serve immediately alongside your main course; in the UK, where I first encountered parsnips, they are commonly roasted in the pan with a joint of meat, but they’re also delicious roasted on their own like this. You could even use bacon grease in place of butter for a subtle, meatier flavor.

Makes enough for three to four sides.

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