Oven Roasted Carrots And Parsnips
Sweet, caramelized carrots and parsnips with warm spices and a glossy ghee-honey finish. Ghee’s high smoke point lets them roast hot for perfect browning, while adding a rich, toasty flavour with cumin, paprika, and ginger.
- Prep: 10 minutes
- Cooking: 45 minutes
Ingredients
- ⅓ cup (80 ml) OG Ghee Clarified And Caramelized Butter
- 2 tsp (10 ml) cracked black pepper
- 1 tsp (5 ml) paprika
- 2 cm fresh ginger, finely grated (microplane works best)
- 1 tbsp (15 ml) honey
- Sea salt (to taste)
- 300 g parsnips, halved or quartered lengthwise
- 200 g carrots, small to medium, halved lengthwise
- 250 g turnips, halved or quartered
- 2 cloves garlic, thinly sliced
- 2 shallots, halved lengthwise
- Fresh herbs (chives and parsley recommended), to taste
Make it with Canadian Dairy
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Preparation
Heat the ghee in a heavy-bottomed pan on low heat until completely melted. Remove from the heat and allow to cool a little.
Heat the oven to 200°C (400F). Mix ghee, cumin, coriander, paprika, ginger, honey and salt in a large bowl.
Put the vegetables in a large roasting tray, pour into bowl with marinade and toss well. Cover tightly with foil and roast for 20 minutes.
Remove the foil and roast for another 25 minutes or until the vegetables are cooked and slightly caramelized. You can also use the broiler here to get some light charring.
