Herbed Pan-Roasted Carrots and Parsnips

I have a bit of a dish addiction. Just a bit.

I have more dishes than any one person should have but I use them all. I really like putting dinner into serving dishes even if it’s just us for dinner. Somehow that simple act of serving honours the time and care of the preparation, a bit like dressing up to go out – that little effort can go along way. You wouldn’t do your hair and makeup and put on incredible earrings and then slip into sweat pants to out for dinner. The same goes for serving food.

Another of my favourite mini-collections is vintage cookware, primarily casserole dishes.

Vintage Pyrex dishes are lovely to look at and really achieve their promise of oven to table top value – they are wonderful to cook in and pretty enough to take straight to the table. A particular favourite of mine is a low, lidded, vintage dish, lemony yellow on the outside and pearly white on the interior. It has a flat glass lid that matches its oval shape, but best of all: it’s divided with 2 compartments for different dishes. I use it when I have made 2 of something that are similar but not entirely identical, like these super-easy fall veggies.

 

Herbed Pan-Roasted Carrots and Parsnips

1 lb carrots, peeled and cut into ½” dice

1 lb parsnips, peeled and cut into ½” dice

2 Tbsp olive oil, divided

2 tsp butter, divided

2 Tbsp chopped fresh rosemary

2 Tbsp chopped fresh thyme

1 clove of garlic, minced

1 tsp maple syrup

 

You’ll need two heavy bottomed sauté pans, both on medium heat. One will be your carrot pan, the other your parsnip pan. Add 1 Tbsp olive oil and 1 tsp butter to each. Allow the butter to melt. Into your carrot pan, add the 2 Tbsp chopped thyme, to the parsnip pan, add the 2 Tbsp rosemary and the minced garlic. Once the herbs are fragrant, add the vegetables to their respective pans. \toss the veggies, coating them with the aromatic oil/butter. Allow to cook, uncovered, undisturbed for 10 minutes, until the veggies begin to caramelize. Stir well and continue cooking until the veggies are cooked through and well browned. Add the maple syrup to the carrots for the last 2 minutes of cooking, stirring well to glaze them. Serve immediately in a pre-warmed dish, garnish with fresh thyme and rosemary sprigs.

 



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