Roasted Parsnips & Carrots with Cipollini Onions

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

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

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.

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