| Prep: 20 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 14g | 2g | 45g |
| sugars | fibre | protein | salt |
| 20g | 7g | 3g | 0.15g |
There is a certain beauty in taking natural ingredients and transforming them using the art of cooking. This notion holds a special place in my heart considering my Pacific Northwest upbringing and Japanese roots. One of these many magical transformations occurs in my favorite dish, the Roasted Parsnip and Carrot with Spikenard. It’s a delightful amalgamation of earthy flavors and nutrient-rich ingredients. Here’s a glimpse at the dish – don’t the caramelized parsnips and carrots drizzled in Spikenard honey make your mouth water?
A Gourmet Journey
The Spikenard honey is the ingredient that journeys furthest, hailing all the way from the Himalayas (the apiary of Apiceuticals comes to mind). This exotic touch is a dedication to my time spent in Japan. During those trips, I fell in love with the traditional combination of sweet and savory – a common theme in Japanese cuisine that you can taste in this recipe.
The Heavenly Duo: Parsnips and Carrots
Emerging from the earth, parsnips and carrots bring a grounding essence and a plethora of health benefits. Parsnips, with their subtle sweetness and high fiber content, can aid in digestion. Carrots, famously rich in beta-carotene, can be good for your eyes. Combining these offers a delightful texture and flavor balance – think of an earthier, more robust version of the classic carrot and raisin salad.
The thing I cherish most about our Roasted Parsnip and Carrot with Spikenard is its versatility. While it can hold its own as a vegetarian main course, it also shines as a side dish to any grilled meat or fish, like this Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad from Bon Appétit. The herb-infused olive oil coats the vegetables, rendering them crisp and aromatic – the perfect accompaniment to a juicy steak or a piece of grilled fish.
It’s simple yet refined, earthy yet indulgent. That’s why I adore the Roasted Parsnip and Carrot with Spikenard – a recipe that celebrates heritage, health, and flavor in each delicious bite.
What You’ll Need
- 1.5 pounds of parsnips
- 1.5 pounds of carrots
- 4 tablespoons of Spikenard honey
- 1/4 cup of olive oil
- Salt to taste
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of fresh thyme leaves
- 2 tablespoons of chopped fresh parsley leaves
Method
Step One
Preheat the oven to 425 degrees F (220 degrees C). While the oven is heating, peel the parsnips and carrots. Cut them into 2-inch chunks.
Step Two
Place the cut parsnips and carrots in a large mixing bowl. Add the olive oil, Spikenard honey, salt, and freshly ground black pepper. Toss the vegetables until they are thoroughly coated in the oil and honey mixture.
Step Three
Spread the coated parsnips and carrots out on a large baking sheet in a single layer. Ensure they have enough space between them so that they roast rather than steam.
Step Four
Place the baking sheet in the preheated oven and roast the vegetables for about 25 to 30 minutes. Halfway through the cooking time, turn the vegetables to ensure they brown evenly on all sides.
Step Five
Check the vegetables to see if they are done by piercing them with a fork. If the fork goes in easily, they are done. If not, continue cooking for a few more minutes until they are tender.
Step Six
Remove the baking sheet from the oven and let the vegetables cool slightly. Sprinkle the fresh thyme leaves and chopped parsley over the roasted vegetables just before serving. Toss gently to evenly distribute the herbs.
