Roasted Carrots and Parsnips with Cumin

I was just talking to co-workers about how it’s so hard to find good vegetables in the winter. It’s obvious brussels are in season and are always delicious, but what about tomatoes? Or fresh herbs? I tend to miss summer cooking because of this, but I am learning how to embrace wintery root vegetables and incorporate them into my diet with each trip I take to the market.

Back last Easter, we had a potluck at work and a co-worker of mine made these delicious roasted carrots with cumin. I loved it so much and kept that flavor combo in my back pocket for a good seven months before making it. I made this for a Thanksgiving potluck and added parsnips, which add a nice starchy flavor. If you’re not familiar with parsnips, they taste like a potato that married a carrot. They’re very popular in England, and my English brother-in-law, Marc, loves them!

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The parsnips even taste good on their own, and they could even imitate french fries. Do I smell a healthy Superbowl side dish coming at ya? Ha I think my boyfriend and his friends would laugh if I served these in place of french fries, but nonetheless they are a delicious winter veggie that stands up in roasts, stews, or just on their own with carrots.

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Roasted Carrots and Parsnips with Cumin
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 5 carrots
  • 5 parsnips
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
  • ¾ tsp cumin
  • ½ tsp garlic
  • Drizzle of evoo
Instructions
  1. Preheat oven to 400.
  2. Slice the carrots and parsnips long ways.
  3. Add them to a bowl and drizzle with olive oil and all of the seasoning.
  4. Lay out in one layer on a sheet pan and cook for 45 minutes to one hour or until golden.

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I’ve been on a Van Morrison kick lately and “Crazy Love” has been on heavy rotation on Spotify radio because of it. This song instantly makes me feel relaxed, and I hope it does the same for you.

 

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