Lemon and Herb Roasted Carrots and Parsnips

A symphony of flavors and textures, our Lemon and Herb Roasted Carrots and Parsnips will elevate your senses and ignite your palate. This culinary masterpiece brings together the earthy sweetness of carrots with the subtly floral notes of parsnips, harmoniously complemented by the vibrant tang of lemon and the aromatic embrace of herbs.

In the annals of culinary lore, the union of carrots and parsnips has been a tale whispered for centuries. From humble beginnings as root vegetables, they have risen to become culinary stars, their vibrant hues and contrasting textures painting a canvas of flavors. Our recipe pays homage to this timeless duo, elevating them to a realm of gastronomic delight.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound carrots, peeled and cut into 2-inch pieces
• 1 pound parsnips, peeled and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the carrots, parsnips, olive oil, lemon juice, thyme, rosemary, salt, and pepper together in a large bowl.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
5. Serve immediately.

Why It Works

• The high heat of the oven transforms the natural sugars in the carrots and parsnips, caramelizing them and deepening their sweetness.
• Lemon juice adds a touch of acidity, balancing the sweetness and bringing out the vibrant flavors of the vegetables.
• The fragrant herbs, thyme, and rosemary, release their aromatic oils, infusing the dish with an earthy complexity.
• The generous amount of olive oil coats the vegetables, creating a crisp exterior while keeping the interiors tender and succulent.