Roasted carrots and parsnips with fresh dill

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Christmas cook—and I consider that a gift. Tossed roasted carrots and parsnips flavored with fresh dill are a colorful addition to the holiday buffet and complement beef, turkey, goose, lamb, and even ham. Parsnips are such an underused winter root vegetable, yet once tasted it is always a surprise how sweet and complex this vegetable tastes. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. They are also terrific combined with potatoes for a pureed winter soup.

YIELD

Serves 8 to 10

INGREDIENTS:

7 medium (about 2 1/2 pounds) parsnips peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1 1/2 pounds tender carrots peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
2 tablespoons fresh dill chopped
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Christmas cook—and I consider that a gift. Tossed roasted carrots and parsnips flavored with fresh dill are a colorful addition to the holiday buffet and complement beef, turkey, goose, lamb, and even ham. Parsnips are such an underused winter root vegetable, yet once tasted it is always a surprise how sweet and complex this vegetable tastes. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. They are also terrific combined with potatoes for a pureed winter soup.

INSTRUCTIONS:

Preheat the oven to 400°F.

In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, pepper, and salt. Roast, uncovered, stirring once or twice, until the vegetables are tender when pierced with a knife and lightly caramelized in spots, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour.