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Roasted Glazed Parsnips and Carrots with Orange and Thyme

From

October/November 2006

Root vegetables often get a bad rap. Sure, they can be hard and fibrous and have often been prepared and presented in unappealing ways. But with creative glazes and tempered cooking methods, this Roasted Glazed Parsnips and Carrots with Orange and Thyme recipe breaks out of its place as a humble side dish and gets ready to shine. Cooking root vegetables in liquid transformed their fibrous textures into silky, tender morsels. And since root vegetables do an amazing job of absorbing the flavor of the liquid they are cooked in, we could add flavor that way. We found chicken stock to be too overpowering, but water mixed with ingredients like onions, herbs and vinegar created just the right addition. Sweeteners such as jellies, jams and syrups help bring out the natural sweetness of the vegetables and help tame any bitter flavors.

Serves 6

This recipe can be made with 2 pounds of carrots and no parsnips.

Ingredients

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