Description
This vibrant recipe features roasted carrots and parsnips enhanced with a fresh, tangy cranberry glaze. Perfect for a flavorful side dish, the natural sweetness of the root vegetables pairs beautifully with the tartness of homemade cranberry sauce, finished with aromatic fresh herbs for an elegant touch.
Ingredients
Scale
Vegetables
- 1 pound Carrots (Peeled and cut into uniform sticks)
- 1 pound Parsnips (Peeled and sliced similarly to carrots)
Cranberry Glaze
- 1 cup Fresh Cranberries (Rinsed)
- 1/4 cup Brown sugar (Packed)
Seasonings and Oil
- 2 tablespoons Olive Oil (Extra virgin)
- 1 teaspoon Sea Salt (To taste)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 2 teaspoons Fresh Thyme or Rosemary (Optional garnishing herbs)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Wash and peel the carrots and parsnips. Cut them into uniform sticks about 1-inch long to ensure even cooking.
- Season Vegetables: In a large mixing bowl, combine the carrot and parsnip sticks. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss well until all pieces are evenly coated with oil and seasoning.
- Arrange for Roasting: Spread the coated vegetables evenly on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, stirring halfway through to ensure even caramelization and browning.
- Make Cranberry Glaze: While the vegetables roast, combine fresh cranberries and brown sugar in a saucepan over medium heat. Stir frequently as the cranberries cook and pop, forming a thick glaze.
- Smooth the Glaze: Once the glaze is ready, remove it from heat. For a smoother texture, mash some of the cranberries using the back of a spoon or a fork.
- Glaze the Vegetables: Drizzle the warm cranberry glaze over the roasted carrots and parsnips. Toss gently to coat all the vegetables evenly with the flavorful glaze.
- Final Roasting: Return the glazed vegetables to the oven for an additional 5 minutes to set the glaze and meld the flavors.
- Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle with fresh thyme or rosemary if desired for an aromatic finish. Transfer to a serving platter and enjoy warm.
Notes
- Use uniform vegetable pieces to ensure even roasting.
- The fresh cranberry glaze adds a natural sweetness and tang, but you can adjust the brown sugar quantity for more or less sweetness.
- If you prefer a completely smooth glaze, strain it after mashing.
- Fresh herbs like thyme or rosemary complement the dish but are optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
