A simple and nourishing side dish of carrots and parsnips roasted to perfection. A great addition to a wide range of meals and well complimenting to any roast dinner, even Christmas!
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! - 27 Dec 2013 (Review from Allrecipes US | Canada)
As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you'll have lovely carmelized veggies. In subsequent recipe attempts, however, I've found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite! - 22 Nov 2014 (Review from Allrecipes US | Canada)
Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren't really soft. - 23 Jul 2014 (Review from Allrecipes US | Canada)