Recipe: Honey-Dill Carrots and Parsnips
According to our dietitians, cool weather and roasted root vegetables are a match made in heaven. Roasting enhances the sweetness of most vegetables. This cooking method works well for parsnips, a less-common veggie choice.
If you aren’t familiar with parsnips, they have a balanced mix of flavors similar to other root vegetables – mildly starchy like potatoes, sweet like carrots, and slightly bitter like turnips. Like carrots, their most pronounced flavor properties are maintained just under the skin. It’s suggested to give them a good wash and scrub rather than peeling away this potent, flavorful layer.
Since data supports the benefit of including a variety of plants in our diet to feed the healthy bugs that live in our digestive tract, why not start with these root vegetables?
Honey-Dill Carrots and Parsnips
- Cooking spray
- 1 lb large carrots, peeled
- 2 medium/large parsnips, washed and scrubbed
- 1/4 C orange juice
- 1 1/2 Tbsp honey
- 2 Tbsp fresh dill, chopped (or 2 tsp dried dill weed)
- Salt and pepper, to taste
- Preheat oven to 375°F. Spray baking sheet with cooking spray or line with foil.
- Carrots and parsnips at angle to form small discs. Transfer to sheet pan.
- Add orange juice and honey to small bowl. Microwave 20 seconds to easily mix. Pour liquid over veggies. Mix to coat evenly.
- Bake 20 minutes on top rack, stirring halfway through. Remove from oven, sprinkle dill over vegetables. Add salt and pepper, to taste. Serve immediately.