Roast carrots and parsnips with walnut sauce
- December 2004
- Serves 6
- Ready in 50 minutes
This is a wonderfully earthy side dish, using root vegetables and crushed walnuts. Perfect for either Christmas or Thanksgiving.
For an indulgent alternative, try out this carrot, parsnip and mascarpone gratin.
- Vegan recipes
- 30.3g (3.7g saturated)
- 20.5g (11.5g sugars)
We are all familiar with roast parsnips at Christmas, but how many of us have roasted carrots? They’re fantastic to bake, especially when paired with parsnips. Despite their different characteristics when raw, both roast in about the same time. Small carrots and parsnips have a better texture for roasting; save the bigger ones for mash or soups.
The sauce, a spin on traditional bread sauce, works well with the sweetness of roast root vegetables, but also can be eaten like a dip with crudités (just don’t add all the oil). You can also toss the sauce (with half the oil) with steamed or blanched vegetables, such as carrots or sprouts and a little butter, which might be worth considering if oven space is tight at Christmas.
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