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Roasted Autumn Vegetables

The first frost turns parsnips sweet, so this creamy-colored root vegetable is at its best in late autumn and early winter. It is excellent for roasting. Add parsnips to the pan alongside other root vegetables when you roast meats and poultry. To prepare parsnips (and other root vegetables), peel with a vegetable peeler, then cut into thick slices. Like potatoes, parsnips will start to discolor after they are sliced unless they are sprinkled with an acidic ingredient, such as lemon juice.

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, melted
  • 2 large sweet potatoes or yams, scrubbed,
      peeled and cut into rounds 1/2 inch thick
  • 4 large carrots, peeled and thickly sliced on the
     diagonal
  • 4 large parsnips, peeled and cut into rounds
     1/2 inch thick
  • 3 Tbs. wildflower honey
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. fresh lemon juice
  • 1/2 cup golden raisins

Directions:

Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.

Roast the vegetables, turning twice, until tender, about 1 hour.

Using 2 large spoons, gently transfer the vegetables to a warmed platter. Serve hot. Serves 8.

Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.
Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).