Recipe for Roasted Carrots, Parsnips and Turnips with Thyme

 

I enjoy life by the day, by the month and by the season. I look forward to the weekend, birthdays, special projects at work and try to live in the moment to appreciate life as it happens. One thing I've been working at since last summer or so, is to really enjoy food by the same measure. If we enjoy what we have when we have it, I believe we find more happiness, purpose and fulfillment.

It's easy for me to appreciate and look forward to ripe, garden tomatoes in summer and Utah's delicious apples and peaches come early fall. But what I'm talking about here is looking forward to what's in season locally, and regionally all year long. And, at the same time expanding my palate and appreciation for produce I don't normally look to. 

My friend, Becky over at Vintage Mixer, has really helped me in this quest. Each month she creates a beautiful image with a list of the produce that is in season for that specific month. And each month I try my hardest to seek out each item and incorporate them into our meals at home. I even go as far as to printing myself two copies--one for my fridge at home, and the other for my office at work. I find great accomplishment and joy in checking off each fruit and veggie, especially when I source them from local growers. From June to October her lists are booming with Utah's harvest fruits and vegetables. But in the dead of winter, she also suggests produce that is in season regionally since Utah's growing season is short-lived.

This recipe for Roasted Carrots, Parsnips and Turnips with Thyme came as a result of The Vintage Mixer's seasonal produce guide for February. Specifically, this recipe was a way for me to mark-off parsnips and turnips.

Clearly parsnips are not an American favorite, we don't use them near as much as their homeland thinks we should. But why not? They are a beautiful creamy-white color, and a sweet and even slightly spicy root vegetable. I decided early on that if I didn't make an English Pot Pie with parsnips, I would for sure roast them. 

I always enjoy the more intense and often sweater flavor the roasting process provides. To be frank, it's simply easier for me to just toss vegetables in a bit of olive oil and pop them in the oven while I prepare the rest of the meal, set the table or get an early start on dishes. I added in carrots, because, I had them and thought the dish needed some color. Then finally I tossed in some turnips to make things a bit more interesting. Add some EVOO, S&P and some herby, light n' lemony aroma of fresh thyme and you are good to go!

If you're looking for a great side dish or a way to experience parsnips and turnips, give my recipe a try. Roasting vegetables is always a pleasure and always delicious.

Roasted Carrots, Parsnips and Turnips with Thyme
by Becky of Project Domestication

Ingredients
1 lb. carrots, peeled
1 lb. parsnips, peeled
1 lb. turnips, peeled
3 T. extra virgin olive oil
1 T. kosher salt
1 t. freshly ground black pepper
3-5 sprigs fresh thyme

Directions:
Preheat oven to 425 degrees F. Cut carrots, parsnips and turnips in equal-sized pieces, around 1-inch. My preference is rounds for parsnips and carrots and small wedges for turnips. Place vegetables in 9x13 pan or on sheet pan. Pour on olive oil and toss to coat evenly. Add olive oil, salt and pepper and thyme and toss well. Roast for 30-40 minutes, tossing every 10 minutes. Vegetables are done when tender.