Roasted Carrots/Parsnips with Citrus Butter
Root vegetables are a welcome addition to any dinner, every day or fancy. Use any kind you have on hand - carrots, parsnips, beets, sweet potatoes, turnips, etc. Add a bit of low-fuss, subtle flavouring to make the dish memorable. Kosher or other crystal salt enhance the taste in a noticeable way, too. For variety, blend a tablespoon of honey or brown sugar into the butter. This is an old favourite, found also on Epicurious.
More fall supper sides: Roasted Root Vegetables with Chermoula, Miso Glazed Turnips, Honey Roasted Root Vegetables. More Sides.
Serves: 6-8
Time: 40 minutes
Ingredients
2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound carrots - any colour, peeled
1 pound parsnips, peeled (optional)
Other root vegetables: beets, sweet potatoes, rutabagas, turnips (optional)
2 tablespoons extra-virgin olive oil
Method
Preheat the oven to 425°F.
In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
Peel the carrots and parsnips and cut them lengthwise into long wedges, which will ensure they get a bit browned and crisp at the ends. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
On a rimmed baking sheet, toss the vegetables with oil. Season them with 1 teaspoon Kosher salt and toss again.
Spread the vegetables flat and roast them until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before they get tender, sprinkle them with a little water and keep roasting.
When the vegetables are roasted, spoon the citrus butter on, tossing them gently to melt the butter and coat the pieces . Serve warm.
Root vegetables are a welcome addition to any dinner, every day or fancy. Use any kind you have on hand - carrots, parsnips, beets, sweet potatoes, turnips, etc. Add a bit of low-fuss, subtle flavouring to make the dish memorable. Kosher or other crystal salt enhance the taste in a noticeable way, too. For variety, blend a tablespoon of honey or brown sugar into the butter. This is an old favourite, found also on Epicurious.
More fall supper sides: Roasted Root Vegetables with Chermoula, Miso Glazed Turnips, Honey Roasted Root Vegetables. More Sides.
Serves: 6-8
Time: 40 minutes
Ingredients
2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound carrots - any colour, peeled
1 pound parsnips, peeled (optional)
Other root vegetables: beets, sweet potatoes, rutabagas, turnips (optional)
2 tablespoons extra-virgin olive oil
Method
Preheat the oven to 425°F.
In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
Peel the carrots and parsnips and cut them lengthwise into long wedges, which will ensure they get a bit browned and crisp at the ends. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
On a rimmed baking sheet, toss the vegetables with oil. Season them with 1 teaspoon Kosher salt and toss again.
Spread the vegetables flat and roast them until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before they get tender, sprinkle them with a little water and keep roasting.
When the vegetables are roasted, spoon the citrus butter on, tossing them gently to melt the butter and coat the pieces . Serve warm.