Roasted Carrots and Parsnips with Rosemary
By America's Test KitchenPublished on February 24, 2011
Yield
Serves 4 to 6
Ingredients
1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces½ pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces1 teaspoon chopped fresh rosemary leaves 2 tablespoons unsalted butter, meltedTable salt and ground black pepper 2 teaspoons chopped fresh parsley leaves
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots, parsnips, and rosemary with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with parsley, transfer to serving platter, season with salt and pepper to taste, and serve.
Yield
Serves 4 to 6Ingredients
1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
½ pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
1 teaspoon chopped fresh rosemary leaves
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 teaspoons chopped fresh parsley leaves
Ingredients
1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
½ pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
1 teaspoon chopped fresh rosemary leaves
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 teaspoons chopped fresh parsley leaves
Ingredients
1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
½ pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
1 teaspoon chopped fresh rosemary leaves
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 teaspoons chopped fresh parsley leaves
Why This Recipe Works
Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned the carrots, tightly covered the baking sheet with aluminum foil, and cooked them in a very hot oven. When the carrots were tender, we slid the uncovered baking sheet back into the oven and roasted them until the moisture had burned off and the roasted carrots took on nut-brown caramelized streaks.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots, parsnips, and rosemary with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with parsley, transfer to serving platter, season with salt and pepper to taste, and serve.
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