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roasted carrot and parsnip

Roasted Carrots and Parsnips

roasted carrot and parsnipPop-up shops (temporary retail spaces that sell merchandise of any kind) have been around for a while and not limited to art or fashion.  Farmers’ markets are getting on the band wagon and showing up in places you wouldn’t have thought.

  And why not?  Last week I dropped my daughter off at Mic Mac Mall and she quickly called to let me know there was a market in the main entrance. When I returned to pick her up, I popped in to see what was being offered. The Vegetorium Country Farm Market had a small, but jam-packed table.  Every Thursday from now until October locals will have an opportunity to buy produce fresh from the farm.  I eyed the carrots and new potatoes.  Roasted carrots and parsnips make a lovely side dish and easy to eat when serving to children – perfect finger food!

carrots, sliced lengthwise
parsnips, peeled and sliced lengthwise
extra-virgin olive oil
1 tablespoon ground cumin
half a lemon

garden fresh carrotsPreheat oven to 400f. Arrange carrots and parsnips on a roasting pan. Drizzle with olive oil and sprinkle cumin over the vegetables. Squeeze lemon over and season with sea salt and freshly ground pepper. Place pan in oven and roast 20 to 30 minutes or until veggies are tender. Serve hot or allow to cool to room temperature.

carrots and parsnips
To take this dish up a notch (photo shown at the top), sauté chorizo slices until warmed through and the natural oil is released. In a bowl, add chorizo plus any oil from the pan and the roasted vegetables along with a choice of cooked barley, lentils, or quinoa. These grains can be cool or warm. Add a splash of olive oil, minced garlic and chopped parsley.  Toss to combine.

roasted parsnips & carrotsThe Culinary Chase’s Note:
If you bought small carrots fresh from the farmer like I did, don’t peel.  Simply scrub clean.  If the carrots or parsnips are large, cut them into quarters (lengthwise).  Roasting brings out the natural sugars in the vegetables and remember to keep an eye on the cooking time. Cut vegetables in roughly the same size for uniform cooking. Enjoy!

The post Roasted Carrots and Parsnips appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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