Mean's Roasted Parsnips & Carrots

"Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to *improve* a Mean Chef recipe ! DO try this *without the sherry wine vinegar* and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!! ZWT REGION: New Zealand."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
35mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Peel parsnips and carrots.
  • Cut the parsnips into 2" pieces.
  • Cut the carrots in half and slice into 1" pieces.
  • The carrots need to be smaller because they take longer to cook.
  • Melt the butter in a shallow baking dish.
  • Stir in the brown sugar and sherry vinegar.
  • Add parsnips and carrots.
  • Coat the vegetables with the liquid.
  • Bake at 375 F (109 C)degrees for 20 minutes.
  • Remove from oven.
  • Add rosemary and thyme.
  • Season with salt and pepper.
  • Bake for another 10 minutes until the vegetables are fork tender.
  • Serves 4.

Questions & Replies

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Reviews

  1. Just Call Me Martha
    Great way to do parsnips!!! This recipe provides a wonderful mix of flavours and the timing is just right. I had to substitute regular white wine vinegar for the sherry vinegar because it's what I had on hand. Everyone at Christmas dinner raved about this dish.
     
  2. Blubug
    Made Kiwidutch's version with sweet potato. I substituted a mix of tawny port and dry vermouth for the sherry. It turned out wonderfully! Looked great, slightly caramelized, beautiful addition to pork roast and creamed dill potatoes. Will definitely make again. (Though I will remember to cut out the woody center of my big parsnips.)
     
  3. Claudia Dawn
    Wow! I used Kiwidutch's version with the real sherry. My entire family loved itl
     
  4. Bergy
    Parsnips & carrots are made for each other and this recipe proves it. Your instructions are very clear and straight forward except you did not specify fresh or dried Rosemary & Thyme, I assumed that you meant fresh so cut back as I used dried. I did cut the core out of the parsnips as they were quite large and would have been tough .I used sweet & low brown sugar substiture in place of regular brown sugar. They looked great and tasted lovely
     
  5. Kathy228
    Very tasty combination of spices. This is a great side dish. I wished that I had some mashed potatoes to go along with it. I will definitely make this again, but with a little less thyme. I made the "original" because I didn't have any sweet potatoes. But I will next time. Thanks kiwidutch.
     
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Tweaks

  1. Bergy
    Parsnips & carrots are made for each other and this recipe proves it. Your instructions are very clear and straight forward except you did not specify fresh or dried Rosemary & Thyme, I assumed that you meant fresh so cut back as I used dried. I did cut the core out of the parsnips as they were quite large and would have been tough .I used sweet & low brown sugar substiture in place of regular brown sugar. They looked great and tasted lovely
     
  2. Just Call Me Martha
    Great way to do parsnips!!! This recipe provides a wonderful mix of flavours and the timing is just right. I had to substitute regular white wine vinegar for the sherry vinegar because it's what I had on hand. Everyone at Christmas dinner raved about this dish.
     

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