Lemon Roasted Carrots and Parsnips

Lemon roasted carrots and parsnips are salty and sweet and get all caramelized and delicious as they roast.

We top them with a honey lemon dressing to make a side dish easy enough for a weeknight meal but  also fancy enough to be a side for your Easter (or Thanksgiving or Christmas) feast!

Filled in More Ways than Just with Food

I’ve been really craving the simple classic recipes of the past lately. It’s almost like a feeling of homesickness and nostalgia for childhood has started to grow inside of me. I don’t quite know what has triggered it or even what to do with it, but I’ve found myself looking back on life with a tenderness and fondness I haven’t ever had.

I was a living-with-one-foot-in-tomorrow-girl for most of my junior high and high school years. I think it was in part because I had two older sisters that were far enough apart from me in age that they were already off to college and I felt left behind. I know now that living that way isn’t the best idea, but I have to be mindful now of not looking back with the same feelings. 

Being present, breathing in happiness right now instead of waiting for it or missing it from yesterday has become really important to me. Part of merging all of my worlds into one has been a bringing together of recipes we used to love but have gotten distracted with new, modern ideas. Roasted carrots and parsnips might seem old-school, but I bet you’ll be filled in more ways than just with food by making them. 

Ingredients for Roasted Carrots and Parsnips

The ingredients are simple and few. Here is what you will need:

• Carrots: You can peel them if you want but it is not necessary.
• Parsnips: If the parsnips are really thick, cut them in half so they closely match the size of the carrots.
• Garlic: Keep the cloves whole and in the peel so they can roast with the veggies.
• Olive Oil: Helps the veggies caramelize to golden perfection.
• Kosher Salt: Enhances the flavors of the vegetables.

Dressing

• White Wine Vinegar: If you don’t have it, red wine vinegar makes the best substitute or rice wine vinegar (not seasoned) will also work great.
• Lemon Zest: Adds a bright and fresh punch of flavor that pairs so well with root vegetables.
• Honey: Adds natural sweetness and thickens the dressing.
• Parsley: Fresh is preferred but if you have to use dried, use 1 teaspoon.

Do Parsnips Need to Be Parboiled Before Roasting?

Normally I would say no, but we like to parboil both the carrots and parsnips for this recipe. Then dry them thoroughly and let the oven do all the work roasting and caramelizing them. Parboiling cuts down on the roasting time and lets the caramelization happen perfectly.

Should I Peel Parsnips Before Roasting Them?

Cowboy Caviar Recipe

This cowboy caviar recipe is a delicious dip packed with beans, avocados, corn and loads of more southwestern flavors! A perfect side or appetizer. It comes from my Dad’s side of the family, but I think each family has their own version. I happen to love ours. 

I love that you get that creamy coolness from the avocados with some crunch from the peppers. I love the sweet and the little hint of spicy… mmmmm so yummy. And, it’s easy which is great for when you want something really tasty but you don’t have a lot of time to put something super fancy together. It’s just simple and delicious. Just how it should be.

This recipe is perfect for a potluck or family gathering. I wish I would have thought to bring on our last Deer Valley adventure. As you already know, we are a die hard Deer Valley family. We absolutely love visiting and we are begging our readers to go too, which is paying off because so many of you have emailed (keep them coming!!) about your trip to Deer Valley. 

Deer Valley

We went up a few weekends ago and oh my goodness it was fun! I know it’s ch

Mouth Watering Sauteed Mushrooms

Mushrooms…you either love them or you absolutely do not, but these easy mouth watering sauteed mushrooms will make lovers out of everyone! They are earthy and meaty with the most sublime rich flavor.

My whole life I’ve heard my mom salivating over mushrooms. Now if you’re a picky eater can you guess what’s one of the easiest things to hate? You got it, mushrooms. But she’s been in love, stuffed mushrooms, sauteed mushrooms, caramelized mushrooms… the list probably goes on but as a mother of a teenager I’m too exhausted to think. 

I am older now, maybe wiser, and mushrooms are entering my life. These juicy sauteed mushrooms are a fantastic side dish, served over steak, or even better, slap them on a burger with caramelized onions and melty cheese!!

Keys to the Best Sauteed Mushrooms

The best sauteed mushrooms have a few special ingredients that bring out the savory umami flavor:

• white wine – I know it’s a sin to many, but we use cooking wine. See our tip below…
• worcestershire – this big time enhances that earthy, rich flavor
• butter – the ultimate caramelization maker, the fat hitting the heat will make for mouthwatering mushrooms

What Ingredients are Needed for Sauteed Mushrooms?

The ingredients list isn’t long, and having fresh ingredients will give you the best flavor. Here is your grocery shopping list:

• Baby Bella Mushrooms – these are our favorite mushrooms for sauteing but you could use whichever ones you like best
• Olive Oil and Butter –  combination of both fats gives the best flavor and is the sauteing dream team
• Thyme – aromatics
• Oregano – fresh is best
• White Wine – depth of flavor
• Soy Sauce – flavor, helps caramelize
• Worcestershire Sauce – enhances umami flavor
• Lemon Juice – bright fresh pop of flavor
• Kosher Salt – because you always need salt
• Fresh Ground Pepper –

Thanksgiving Sides Roundup

I saw a t-shirt the other day that said, “I’m just here for the sides” and I felt like it should be mine! Thanksgiving is all about the sides for me. I could honestly do without the turkey…shhhhhhhh don’t tell anyone, but it’s true. Give me allllllll the potatoes, rolls, stuffing, veggies, sweet potatoes, salads and gravy!! And the pie…always save room for a slice (or 5) of pie! But that’s a whole different post! So here’s a roundup of all our favorite Thanksgiving sides…

Potatoes

Let’s start with the potatoes. Are you a classic mashed potatoes for Thanksgiving person? Or do you like to mix it up? We have recipes for roasted potatoes, baked potatoes, and several cheesy potato casseroles. No matter which way you want to potato, we have you covered!

Mashed Potatoes

This is your classic, creamy mashed potato recipe that is buttery and totally irresistible! Topped with some turkey gravy and you’ve entered turkey day euphoria!

Steakhouse Smashed Potatoes

These masked potatoes have a little texture to them so we call them “smashed potatoes”. We leave the skins on and leave the potatoes a little more chunky.

Read more

Browned Butter Sage Honeynut Squash

If you have never tried honeynut squash, get your buns to the grocery store, buy a couple and then make this browned butter sage version!

Have you ever heard of honeynut squash? It’s a cross between buttercup and butternut squash, and it’s one of my absolute favorite squash varieties ever. You can easily sub butternut or buttercup or even sweet potatoes ps.

We started making this based off of a ravioli with brown butter sage we had in Florence Italy, and slowly it has evolved into a veggie dish instead of just pasta. We use lemon instead of white wine to brighten the heaviness of this root veggie.

Why You Will Love This Squash Recipe

My favorite part of the dish, well ok I’ve got a few, but first up is that it’s just in one skillet. No need to turn on an oven, though you could certainly roast them and then finish in a pan if need be. Honeynut squash is much more tender than butternut, so cooking it is much quicker and easier.

Number two is even more important, it’s all about the nuttiness of browned butter. Simple, aromatic, and rich without much work.

Finally, throw in a little sage, salt and pepper and a squeeze of lemon if you have it and youR