Roasting vegetables is a care-free task as long as you have the space in the oven. There’s no need to measure when roasting vegetables; just cut, toss and bake. This relaxed manner of cooking came to the rescue of a bag of parsnips with no destination taking up room in my produce drawer. I originally bought them for beef stew but decided at the last minute that I didn’t feel like having that flavor in the stew. They became refrigerator orphans.
The other night I was pulling broccoli out of the refrigerator, to go along with chicken teriyaki, when I saw that darn bag of parsnips again. How can I use them? Will they go with a Japanese dish? I went on with my broccoli prep but kept thinking about parsnips.
Slowly an idea formulated in my brain using an orange and some carrots. This was a complete experiment and turned out to be a nice complement to chicken teriyaki. I completely forgot about adding smooshed garlic cloves to the pan — that would have added some nice flavor too.
Orange-Roasted Parsnips and Carrots
- 1 pound parsnips, cut into batons (2” stick shapes)
- 1 pound carrots, cut into batons
- Canola oil
- Salt and pepper
- Juice and zest of one orange
- 2 tablespoons butter, melted
- Red hot pepper flakes
- Ginger, ground or fresh (minced)
Preheat oven to 375. Place parsnips and carrots into a large rimmed sheet pan. Sprinkle lightly with canola oil, salt and pepper and toss to combine. Roast 15 minutes.
Add orange juice and zest, butter, red hot pepper flakes and ginger. Toss to combine. Continue roasting until carrots and parsnips are tender.