Roasted Parsnips & Carrots with Cipollini Onions

This simple recipe works well with any number of root vegetables—use whatever you have in your crisper!

Ingredients:
3 cups carrots, scrubbed and sliced into 1-inch pieces
3 cups parsnips, scrubbed and sliced into 1-inch pieces
4-6 Cipollini onions, peeled* and cut in half if large
2 tablespoons olive oil
Freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper to taste

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the vegetables with the oil and a large pinch of sea salt in a bowl and then transfer to baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Garnish with freshly-chopped herbs. Serve hot, warm or at room temperature.

*Peel these petite beauties as you would pearl onions: First add them to a pot of boiling water for 1-2 minutes, then plunge into an ice bath. Allow onions to soak for a few minutes, then drain. Using a sharp kitchen knife, trim the root end of each onion. Then, using your pointer finger and thumb, squeeze the onion until the flesh pops away from the outer peel.

this week's recipes
brunch time

feature story
preserving summer

from the farm
photo gallery

archives