Sheet Pan · Autumn and winter
Roasted Root Vegetables
Carrots, parsnips, and onion, hot enough to brown, with room on the pan so they roast instead of steam.
45 minutes · Serves 6 · A full sheet pan
“All of them wait for you to give them their food at the right time.”
Ingredients
- 1 lb carrots, peeled and cut into thick chunks
- 1 lb parsnips, peeled and cut into thick chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- ¾ tsp fine salt
- ¼ tsp black pepper
- 4 sprigs of thyme, or ½ teaspoon dried
Method
- 1
Heat the oven to 425°F. Toss the carrots, parsnips, and onion with the oil, salt, pepper, and thyme.
- 2
Spread them in one layer on a sheet pan. If they are piled, they steam. Use two pans rather than one crowded pan.
- 3
Roast 35 to 45 minutes, turning once, until the edges are browned and a knife slides through a carrot easily.
- 4
Taste for salt while they are hot. They can go beside a roast, under a fried egg, or into tomorrow’s soup.
From the kitchen
- A sweet potato can join the pan. Cut it larger than the carrots. It finishes first, so pull it if the rest need more time.
- Old parsnips have a woody core. If the center looks tough when you cut it, slice the core out. It will not soften.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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