Orange-Scented Roasted Carrots and Parsnips

4 from 5 votes

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Course: Side Dish

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 100kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon freshly grated orange peel
2 tablespoons orange juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 pound carrots, trimmed and cut on the diagonal in 2 - 3-inch pieces
1 pound parsnips, trimmed and cut on the diagonal in 2 - 3-inch pieces
1 large red onion cut in 12 wedges

Instructions

Preheat oven to 450°F. Line one or two large baking sheets with aluminum foil.
Whisk together the oil, orange peel, orange juice, thyme, salt and pepper and toss with the carrots, parsnips and red onion.
Spread the dressed vegetables on the lined baking sheets, being careful not to crowd your pan. Cover the pan with a top layer of aluminum foil. Be sure you have a tight seal.
Bake for 10 minutes. Then carefully remove the foil. Continue roasting uncovered for an additional 15 minutes. Test for doneness by piercing with a fork or a cake tester. Return to the oven for an additional 5 minutes after stirring, if the vegetables aren't tender enough.

Notes

I learned this technique of partially cooking a firm vegetable under a cover of aluminum foil from America's Test Kitchen. This keeps vegetables like carrots and Brussels sprouts from burning while trying to get them to cook through. I nearly always use this method when roasting carrots and use it with Brussels sprouts and cabbage wedges now and then.

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