Baked carrots with parsnips
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sweet carrots and aromatic parsnips complement each other harmoniously in this delicious, healthy side dish, perfect for festive meats or roasted poultry. Roasting in the oven intensifies the flavor of the root vegetables, further enhanced by the addition of coarse salt. Cut the vegetables into equal-sized pieces, and the carrots and parsnips will be ready at the same time. Serve garnished with fresh herbs, parsley, or dill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg parsnips, peeled
- 450 g carrots, unpeeled
- 3 tbsp. l. olive oil
- 1 tbsp coarse salt
- 1.5 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill or parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- If the parsnips and carrots are very thick, halve them lengthwise. Cut diagonally into 2.5 cm thick slices. The vegetables will shrink during baking, so don't make the slices too small. Place the sliced vegetables on a baking sheet. Add olive oil, salt, and black pepper and toss thoroughly.
- Roast for 20-40 minutes, depending on the size of the vegetables, stirring occasionally, until the parsnips and carrots are tender. Sprinkle with dill and serve hot.
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