Zesty Citrus Roasted Carrots & Parsnips

Ingredients

Estimated total cost: €3.71 · €0.62/serving

• 2 tablespoons of unsalted butter, softened (let butter sit out for about 30 minutes to reach room temperature)Est. price €0.18–€0.35
• 1 1/2 teaspoons of kosher salt, separated (season with 1 teaspoon initially and adjust to taste later)Est. price €0.02–€0.06
• 1/4 teaspoon of freshly cracked black pepper (grind pepper over dish just before serving for maximum flavor)Est. price €0.01–€0.03
• 2 tablespoons of premium extra-virgin olive oil (drizzle olive oil over vegetables before roasting for a delicious finish)Est. price €0.40–€1.20
• 1 pound of carrots, with skin removed (cut carrots into uniform sizes for even roasting)Est. price €1.20–€2.50
• 1 teaspoon of finely grated orange peel, plus 1 1/2 teaspoons of freshly squeezed orange juice (use a microplane zester for the finest zest)Est. price €0.10–€0.25
• 1 pound of parsnips, peeled (be sure to remove the tough core from larger parsnips)Est. price €1.80–€3.50

Steps

1. 1

   Begin by preheating the oven to 425°F.

2. 2

   Take a small bowl and mix together butter, orange zest, orange juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Set aside the citrus-infused butter for later use.

3. 3

   Begin by peeling the carrots and parsnips, then proceed to cut them into long wedges. These wedges will develop a slightly browned and crispy texture on the ends. When working with young carrots that are small enough to be cooked whole or halved lengthwise, consider leaving approximately half an inch of the greens attached for aesthetic appeal. Since parsnips cook at a similar rate to carrots, ensure they are cut into pieces of comparable size.

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• Cultural note

  Roasted carrots and parsnips have a long history in European cuisine, often featured in traditional roasts and stews. The addition of zesty citrus flavors adds a modern twist to the classic dish, creating a vibrant and flavorful side that can complement a variety of main courses.

• Seasonal note

  Carrots and parsnips are typically in season during the fall and winter months, making this dish ideal for colder weather. Citrus fruits like oranges are also abundant during the winter season, adding a bright and refreshing flavor to the dish.

• Health note

  This dish is a good source of vitamins A, C, and K, which are essential for immune function, skin health, and bone strength. The high fiber content from the carrots and parsnips can aid in digestion and promote satiety, while the moderate amount of healthy fats from olive oil and butter provide energy and help with…