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.
The measurements for each ingredient can be found in the recipe card at the end of this post.
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?