Roasted Carrots and Parsnips with Fresh Cranberry Glaze
A vibrant and flavorful dish combining roasted carrots and parsnips with a tart cranberry glaze.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Vegetables
- 1 pound Carrots Peeled and cut into uniform sticks.
- 1 pound Parsnips Peeled and sliced similarly to carrots.
Cranberry Glaze
- 1 cup Fresh Cranberries Rinsed.
- 1/4 cup Brown Sugar Packed.
Seasoning
- 2 tablespoons Olive Oil Extra virgin.
- 1 teaspoon Sea Salt To taste.
- 1/2 teaspoon Black Pepper Freshly ground.
- 2 teaspoons Fresh Thyme or Rosemary Optional garnishing herbs.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the carrots and parsnips, then cut them into uniform sticks, about 1-inch long.
- In a large mixing bowl, combine the carrot and parsnip sticks. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until evenly coated.
- Spread the coated vegetables evenly on a baking sheet lined with parchment paper.
- Roast for about 20-25 minutes, stirring halfway through.
- While the vegetables are roasting, prepare the cranberry glaze by combining fresh cranberries and brown sugar in a saucepan over medium heat. Stir frequently until the cranberries pop and form a glaze.
- Once the glaze is ready, remove from heat and mash some cranberries for a smoother texture if desired.
- Drizzle the cranberry glaze over the roasted vegetables and toss gently to coat.
- Return the glazed vegetables to the oven for an additional 5 minutes.
- Remove from the oven, let cool slightly, and sprinkle with fresh thyme or rosemary if using.
- Transfer to a serving platter and enjoy warm.
Notes
This dish pairs well with grilled chicken or fish, and can be made ahead of time.