Roasted Carrots with Parsnip Purée: A Cozy, Heart-Healthy Fall Side Dish
When fall is in the air, roasting vegetables, especially root vegetables, brings out something magical. If you don’t like carrots, you will after this recipe. If not, sorry pal.
Anyway, recipe first, b.s. story about why I like carrots later.
For the Carrots
1 to 1½ lbs carrots, washed, peeled, and trimmed
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp honey
¼ tsp chili flake (or to taste)
¼ tsp Chinese five spice
Kosher salt, to taste
2 Tbsp chopped fresh parsley
For the Parsnip Purée
2 to 3 medium parsnips, washed, peeled, trimmed, and cut into chunks
1 to 1½ oz whole milk (start with 1 oz and add more as needed)
Kosher salt, to taste
For Garnish
Crumbled feta cheese
Toasted pita pieces or pita chips
Fresh chopped parsley
Reserved vinaigrette (1–2 Tbsp from carrot mixture)
Preheat oven to 425°F and line two sheet pans with parchment.
Make vinaigrette: Whisk lemon juice, olive oil, honey, chili flake, Chinese five spice, salt, and parsley. Reserve 1–2 Tbsp for garnish.
Toss carrots with remaining vinaigrette and spread on one sheet pan. Roast 30–35 minutes, turning halfway, until golden and tender.
Roast parsnips on the second pan with a drizzle of oil and salt for 25–30 minutes, until soft and golden.
Blend purée: Combine roasted parsnips with milk and a pinch of salt; blend until smooth, adding a little more milk if needed.
Plate: Spoon the parsnip purée onto a plate, top with roasted carrots, and finish with feta, toasted pita, parsley, and a drizzle of reserved vinaigrette.
Enjoy the Roasted Roots!
