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Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Peel the carrots and parsnips, trim the ends and wash the vegetables. Slice the vegetables into long pieces, not too thick, but not too thin either.
Finely chop the parsley and set aside.
Put the vegetables in the baking dish and drizzle with olive oil. Season with pepper and coarse sea salt.
Sprinkle with around 2 tablespoons of sugar, this will help the vegetables to caramelise a little while cooking.
Roast the parsnips and carrots in the oven for around 20 minutes, turning the vegetables occasionally. The vegetables are ready when they have softened and are starting to brown.
Serve with chopped fresh parsley, enjoy!
What does parsnip taste like?
A parsnip has a pronounced, earthy, slightly sweet flavour. It has a hint of aniseed, but not as strong as fennel, for example.
Which carrots are the best to use?
You can use any kind of carrots, either the regular, orange varieties, or the white, yellow or purple heritage varieties. You can even use a combination of colours.