Carrot and Parsnip Symphony

This simple yet elegant side dish is a harmonious blend of sweet carrots and earthy parsnips, roasted to perfection and seasoned with a subtle blend of cumin, thyme, salt, and pepper. The result is a symphony of flavors that will complement any main course.

The origins of this recipe can be traced back to the humble kitchen gardens of medieval Europe. In those days, carrots and parsnips were among the few vegetables that could be stored through the winter months, making them a valuable source of sustenance during the long, cold nights. Over time, cooks began to experiment with roasting these vegetables together, discovering that their flavors complemented each other perfectly. By the 17th century, this dish had become a staple of the English countryside, and it remains a popular side dish to this day.

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 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the carrots, parsnips, olive oil, cumin, thyme, salt, and pepper.
3. Spread the vegetables in an even 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. Transfer the roasted vegetables to a serving dish and garnish with parsley.

Why It Works

• Roasting the carrots and parsnips at a high temperature caramelizes their natural sugars, resulting in a sweet and flavorful dish.
• The cumin and thyme add a subtle earthiness and complexity to the vegetables.
• The salt and pepper enhance the natural flavors of the carrots and parsnips.
• Garnishing the roasted vegetables with fresh parsley adds a touch of color and freshness to the dish.