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Nutrition Facts
Serving Size 1 (624g) Recipe makes 4 servings The following items or measurements are not included below: 4 tablespoons sherry wine vinegar 6 tablespoons medium sherry
Calories 747
Calories from Fat 323		(43%)
Amount Per Serving		%DV
	Total Fat 36.0g	55%
	Saturated Fat 22.1g	110%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 488mg		20%
Potassium 2023mg		57%
Total Carbohydrate 106.6g		35%
	Dietary Fiber 20.9g	83%
	Sugars 48.6g
Protein 6.9g		13%
detailed view... how is this calculated?

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Mean's Roasted Parsnips & Carrots

Recipe #79642 | 35 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: kiwidutch
Dec 25, 2003

Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to improve a Mean Chef recipe ! DO try this without the sherry wine vinegar and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!! ZWT REGION: New Zealand.

SERVES 4 (change servings and units)

Ingredients

Origional

1 lb parsnip
1 lb carrot
6 tablespoons butter
3 tablespoons brown sugar
4 tablespoons sherry wine vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper

Variation Kiwidutch

1 lb carrot (450g)
1 lb parsnip (450g)
6 tablespoons butter
4 tablespoons brown sugar
6 tablespoons medium sherry
3 tablespoons thyme
3 tablespoons rosemary
salt
pepper
3 sweet potatoes (peeled and cut into 8cm or 3 inch rounds)

Directions

1
Peel parsnips and carrots.
2
Cut the parsnips into 2" pieces.
3
Cut the carrots in half and slice into 1" pieces.
4
The carrots need to be smaller because they take longer to cook.
5
Melt the butter in a shallow baking dish.
6
Stir in the brown sugar and sherry vinegar.
7
Add parsnips and carrots.
8
Coat the vegetables with the liquid.
9
Bake at 375 F (109 C)degrees for 20 minutes.
10
Remove from oven.
11
Add rosemary and thyme.
12
Season with salt and pepper.
13
Bake for another 10 minutes until the vegetables are fork tender.
14
Serves 4.

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Browse similar recipes by category

Course > Appetizers
Course > Side Dishes
Main Ingredient > Vegetables
Preparation > Time to Make > < 60 mins
Occasion > Dinner Party

Featured Reviews for This Recipe

From: rosslare

On Nov 25, 2008

0 people found this review helpful

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From: Bergy

On Nov 2, 2008

Parsnips & carrots are made for each other and this recipe proves it. Your instructions are very clear and straight forward except you did not specify fresh or dried Rosemary & Thyme, I assumed that you meant fresh so cut back as I used dried. I did cut the core out of the parsnips as they were quite large and would have been tough .I used sweet & low brown sugar substiture in place of regular brown sugar. They looked great and tasted lovely

0 people found this review helpful

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From: Just Call Me Martha

On Dec 28, 2003

Great way to do parsnips!!! This recipe provides a wonderful mix of flavours and the timing is just right. I had to substitute regular white wine vinegar for the sherry vinegar because it's what I had on hand. Everyone at Christmas dinner raved about this dish.

5 people found this review helpful

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From: SweetPeaNC

On Jan 10, 2007

A great side dish! The veggies were sweet and soft. I didn't have sherry vinegar or plain sherry wine, so I used 2 tablespoons of cooking sherry and 4 tablespoons of dry white wine. Since cooking sherry is so salty, I didn't use any additional salt. Four thumbs up--mine AND hubby's.

2 people found this review helpful

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