| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
Ingredients
- 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
- 1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal
- 3 garlic cloves, thinly sliced
- 2 tablespoons toasted cumin seeds
- 3 tablespoons honey
- 1/2 cup olive oil
- 1/3 cup water
- 1/2 tablespoon freshly ground black pepper
- Juice of 2 limes
- 1/2 bunch mint, leaves only, chopped
Instructions
- Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.
Reviews
Wow. a lot about this recipe sounded good (honey, cumin, garlic!), but a lot about it sounds weird (1/2 cup oil !?!?!?, water? no salt? bake then caramelize?).
I riffed on this. Used 3/4 pound each of the carrot and parsnip and added 1/2 of a butternut squash cut into 3/4″ cubes. Reduced the oil to 3 tablespoons (and actually 2T would have been plenty), added 1 teaspoon of salt — NO WATER. Roasted at 400 (on foil lined pan) for 40 minutes. tasty
This is delicious, however I agree with rjbrewer that you don’t need the water. I would omit it entirely. Mine didn’t begin to carmelize until they had baked for an hour (I live at high altitude).
This is an excellent dish and has made several appearances at our Thanksgiving table. The one criticism I have is the amount of water called for in the recipe. I used only a scant two or three tablespoons. Any more and you’ll have a soup and won’t get the carmalization you’re looking for.
excellent, very morocco-ish