Steam-Roasted Parsnips And Carrots
Roasted parsnips and carrots with a hint of mint and lemon - a delightful combination of flavors and textures that bring out the best in these simple yet flavorful vegetables. Tangy lemon zest and juice add a refreshing twist to this dish, making it a perfect side dish for any meal.
— Constant Cookbook
Ingredients
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 3 fresh thyme sprigs
- 1 Tbs. unsalted butter, melted
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 to 15 fresh mint leaves, slivered
- Zest and juice of 1 lemon
Instructions
- In the baking tray of a Cuisinart steam oven, combine the parsnips, carrots, thyme sprigs, butter and olive oil. Season with salt and pepper.
- Position a rack in the upper rung of the steam oven. Transfer the tray to the oven. Turn the oven to the broil/steam setting at 450°F according to the manufacturer’s instructions. Roast until the vegetables are tender and lightly browned on top, about 20 minutes.
- Remove and discard the thyme sprigs. Toss the vegetables with the mint and add lemon zest and lemon juice, to taste. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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