These sage-roasted carrots & parsnips make an excellent side for roast chicken or pork. When I serve a roast dinner, I’m conscious of the fast and calories found in the numerous sides alongside roasted meat. However, roasted chicken and air fryer potatoes still bring comfort while allowing you to enjoy your favourite traditional roasts.
Sage for Roasted Carrots & Parsnips
Fresh Sage is a tough, woody herb with slightly furry leaves, making it more suited to chopping and cooking than finishing a dish. It’s associated with autumn, but it’s actually available all year round. Here, I’m using dried sage because it’s easier to find in my local supermarket, but chopping fresh sage can be challenging without a sharp knife.
Roasted Carrots & Parsnips
Carrots – There’s no need to peel the carrots, but they should be scrubbed clean of any visible debris and trimmed off their tops. Carrots provide a rich source of beta-carotene, also called vitamin A, which can help to reduce oxidative stress caused by endurance training. They also contain many antioxidants that help reduce joint inflammation caused by high-impact sports such as running.
Parsnips -The core of parsnips can be tough and woody, although they tend to soften a little when cooked. Some recipes call for parsnips to be cored, and some don’t. I wouldn’t bother unless they felt woody when cutting. However, even then, they are edible, even if tough. Like everything, it comes down to preference. Parsnips contain many vitamins, C and K, which help support immune function and bone health.
These roasted carrots & parsnips also contain potassium and magnesium, helping prevent muscle cramps and restore electrolyte balance. Both vegetables offer a great source of complex carbs and fibre.
Blanching the Carrots
While it’s not strictly necessary, I highly recommend blanching the carrots in boiling water to soften them a little before cooking. This will reduce the cooking time to a total time like that of parsnips and ensure an even cooking between the vegetables.
Blanching – Blanching cooking technique used to preserve the colour or texture of foods. Restaurants also use this technique to prepare vegetables for service, speeding up the cooking process. To blanch vegetables, submerge them in boiling water and cook until just cooked. Immediately plunge the vegetable into ice-cold water; this is known as shocking. This prevents further cooking and preserves the vegetable’s colour.
Sage Roasted Carrots & Parsnips
Ingredients
- 4 Carrots Trimmed, and Quartered
- 4 Parsnips Trimmed, and Quartered
- 45 ml Olive Oil
- 1 Tsp Dry Sage
- 1 Tsp Fresh Parsley Chopped
- ½ Tsp Salt
Instructions
- Pre heat the oven to 200 degrees C for a fan assisted oven or 400 degrees F, or gas mark 6.
- Bring a pan of salted water to the boil and cook the carrots for 4-6 minutes depending on the size until they’re just cooked. Drain well.
- In a bowl, mix the carrots, parsnips with olive oil, sage, and salt. Then, lay the vegetables in a single layer in a roasting tin.
- Roast in the centre of the pre heated oven for 30-35 minutes until the vegetables are tender, and begin to char.
- Finish with the fresh parsley and serve.
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