This was my fourth Thanksgiving at my friend K’s parents house with her whole family in Connecticut. I cannot thank them enough for letting me join them year after year. I was waiting for my invitation to join in this year, and apparently it is now understood that I am invited. I just need to confirm. It is very kind of them to put up with me for a long weekend, feed me, give me alcohol of all varieties and Anginetti cookies, all in exchange for a bottle of wine and being able to reach the top shelf when K’s brother isn’t around. I was thinking this year I should make a pie or something else too, but time just ran out. November has not been any less busy than October like I thought it would be. Because of that, I had some carrots and parsnips I bought at the farmers market with great ideas of soups and glazes that never happened. I brought them up to Connecticut figuring we could use them over the weekend.
|So tasty there were no leftovers.|
We were granted permission to roast them for the big feast and the conversation between K and I went something like this:
Me: I was thinking we would just chop them and make some sort of maple syrup or honey glaze.
K: Sounds good, I wish we had some ginger.
Me: Oh, I had one and threw it in too. I was thinking maybe some coriander?
Me: Naw. But something like that.
K: Yeah, something brown.
Around this point K stuck her head in the spice cupboard and kept rattling off items until we ended up with orange peal, apple cider vinegar, and rosemary to mix with our ginger and maple syrup. They turned out really well. Most people had not tried parsnip before or had not had it in a long time, so it was an adventure for all in the end. I think this is an excellent way to introduce parsnip to anyone who maybe apprehensive about it. It is so tasty!
Roasted Carrots & Parsnips
Makes about 8 sides, we didn’t actually measure anything besides the veggies, so the measurement are about what we used.
- 1 lb of carrots
- 1 lb of parsnip
- 1 tablespoon olive oil
- 1 inch long piece fresh ginger
- 1/2 cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon orange peal
- 2 tablespoons dried rosemary
- Preheat the oven to 350 degrees.
- Peal the carrots and parsnip. Cut into one inch pieces and toss with olive oil. Place in a 9 x 13 baking dish.
- Peal and zest the ginger and mix in a small bowl with the syrup and vinegar. Pour over the carrots and parsnip. Toss lightly to coat.
- Sprinkle the orange peal and rosemary evenly over the vegetables.
- Bake for 45 minutes or until the vegetables are tender when pierced with a fork.