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 Sauteed Carrots, Parsnips and Onion
Votes: 1
Rating: 5
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Rate this recipe!
Servings
8+
Ingredients
  • 4 tablespoons olive oil
  • 2 yellow onions (chopped)
  • 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary
  • 6 carrots cut on the diagonal and cut into quarter-inch thick pieces.
  • 6 parsnips cut on the diagnoal and sliced into quarter-inch thick pieces. You may need more or less parsnips depending on their size. Aim to equal the amount of carrots.
  • Salt and pepper to taste
Servings
8+
Ingredients
  • 4 tablespoons olive oil
  • 2 yellow onions (chopped)
  • 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary
  • 6 carrots cut on the diagonal and cut into quarter-inch thick pieces.
  • 6 parsnips cut on the diagnoal and sliced into quarter-inch thick pieces. You may need more or less parsnips depending on their size. Aim to equal the amount of carrots.
  • Salt and pepper to taste
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oven to 375 degrees.
  2. In large pan over medium heat add 2 tablespoons olive oil. Sauté the onions until they are very brown.
  3. Once the onions are very brown, add the carrots, parsnips and rosemary to the pan. Salt the vegetables generously with one teaspoon of salt or more. Sauté for 5 minutes.
  4. Add the remaining olive oil to a Pyrex pan or other oven-safe pan. Add all the vegetables. Roast in the oven at 375 degrees until the carrots and parsnips look a little brown on the edges, about 35-45 minutes.
  5. Season to taste with salt and pepper.
Recipe Notes

There are 3 secrets to making this recipe extra delicious:

1) Make sure you really brown the onions. Don’t just lightly sauté them.

2) Use a generous amount of salt, more than you would think, or this dish will be bland.

3)  Follow the directions and saute the vegetables on the stove-top and then roast them in the oven.  If you only sauté the vegetables it won’t be quite as good.