I love roasted vegetables, especially the less often consumed roots, such as parsnips, turnips, rutabagas, and other tubers. For this dish, I paired the sweetness of carrots with the bitterness of parsnips. If you cook much, you know that roasting most things, especially root vegetables imparts a nuttiness that becomes more savory and intense with increased roasting i.e. burned to a crisp. The degree of doneness is a personal preference, and I like to experiment from a slight char to a well-done veg. The honey helps offset any extra doneness in this dish, and the harissa adds a middle eastern heat and flavor kick. Feel free to experiment with a range of cooking times and doneness. Enjoy!
Ingredients
8 Servings
2 garlic cloves, finely grated
¼ cup olive oil
¼ cup honey
1 tablespoon harissa paste
Kosher salt and freshly ground black pepper
10-12 carrots – orange, purple, yellow – sliced in half or quarters lengthwise
10-12 parsnips – sliced in half or quarters lengthwise
1 lemon, thinly sliced, seeds removed
Preparation
Step 1
Preheat oven to 450°. Whisk garlic, oil, honey, harissa in a small bowl; season garlic mixture with salt and pepper.
Step 2
Toss carrots, parsnips, and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
