Salted Caramel Roasted Carrots And Parsnips Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and chop the carrots and parsnips into equal-sized pieces.
• STEP 3.In a large bowl, toss the carrots and parsnips with olive oil, salt, and pepper.
• STEP 4.Spread the vegetables out on a baking sheet and roast for 25-30 minutes, or until they are tender and caramelized.
• STEP 5.While the vegetables are roasting, prepare the salted caramel sauce by melting butter in a saucepan over medium heat.
• STEP 6.Add brown sugar and cook until it dissolves and turns into a caramel sauce.
• STEP 7.Remove the vegetables from the oven and drizzle the salted caramel sauce over them.
• STEP 8.Return the vegetables to the oven for an additional 5 minutes to allow the caramel to further caramelize.
• STEP 9.Serve the salted caramel roasted carrots and parsnips as a side dish with your favorite main course.

Cooking Tips

• Make sure to chop the carrots and parsnips into equal-sized pieces to ensure even cooking.
• You can adjust the amount of salt in the caramel sauce to suit your taste preferences.
• For an extra flavor boost, sprinkle some fresh herbs, such as thyme or rosemary, over the roasted vegetables before serving.

Storage and Serving

• These roasted carrots and parsnips are best served immediately while still warm.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the vegetables in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.