Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Vegetable Side Roast Kid-Friendly Quick & Easy Carrot Parsnip Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
- Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
- On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
- When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
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HARRY MAN
[email protected]I thought this dish was okay, but I wasn't blown away. The vegetables were roasted well, but the citrus butter didn't really add anything to the dish. I would probably try a different recipe next time.
2939 Zubair Saeed
[email protected]This dish was a bit too sweet for my taste, but I think that's because I used a sweeter variety of oranges. I would recommend using a less sweet variety of oranges or adding less sugar to the citrus butter.
Dave Cress
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind! The carrots and parsnips were so flavorful and the citrus butter added a really nice touch. I will definitely be making this dish again.
Jurey Anicete
[email protected]This dish was easy to make and the results were amazing! The vegetables were roasted to perfection and the citrus butter was the perfect finishing touch. I would highly recommend this recipe to anyone looking for a delicious and healthy side dish.
Maryann Ejimofor
[email protected]I loved this dish! The carrots and parsnips were roasted to perfection and the citrus butter was delicious. I would definitely make this dish again.
josh m
[email protected]This recipe was a bit too complicated for my taste. I had to make a few substitutions and the dish still didn't turn out very well. I would not recommend this recipe to anyone who is new to cooking.
rock kirat
[email protected]I thought this dish was okay, but I wasn't blown away. The vegetables were roasted well, but the citrus butter didn't really add anything to the dish. I would probably try a different recipe next time.
Cricket Fans Official
[email protected]This dish was a bit too sweet for my taste, but I think that's because I used a sweeter variety of oranges. I would recommend using a less sweet variety of oranges or adding less sugar to the citrus butter.
Ali Musa
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind! The carrots and parsnips were so flavorful and the citrus butter added a really nice touch. I will definitely be making this dish again.
riyad hoshen
[email protected]This recipe was easy to follow and the results were amazing! The carrots and parsnips were perfectly roasted and the citrus butter was the perfect finishing touch. I would highly recommend this recipe to anyone looking for a delicious and healthy sid
Kourya Smith
[email protected]I made this dish last night and it was a hit with my family! The vegetables were roasted to perfection and the citrus butter was a delicious addition. I will definitely be making this dish again.
Boudy
[email protected]Roasted carrots and parsnips with citrus butter was an absolute delight! The carrots were caramelized and tender, while the parsnips had a slightly nutty flavor. The citrus butter added a refreshing and tangy touch that balanced out the sweetness of