Sweet roasted carrots and earthy parsnips caramelize to tender, slightly crisp perfection. Nutty browned butter coats each root for a deep, toasted flavor and glossy finish. A sprinkle of tangy, herbal za’atar and a squeeze of lemon brighten the dish. Serve warm alongside roasted meats, grain bowls, or a holiday spread.
Ingredients
- Carrots, mixed colors if available (1 lb / 450 g), peeled and halved lengthwise
- Parsnips (1 lb / 450 g), peeled and cut into similar-size pieces
- Unsalted butter (6 tbsp / 85 g)
- Extra-virgin olive oil (1 tbsp)
- Za'atar (2 tbsp)
- Honey (1 tsp) or maple syrup (optional)
- Lemon juice (1 tbsp) and lemon zest (1 tsp), divided
- Fresh parsley, chopped (2 tbsp)
- Salt (1 to 1 1/4 tsp) and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
- Toss the peeled and cut carrots and parsnips with olive oil, 1 tsp salt and 1/2 tsp pepper. Spread in a single layer on the prepared sheet.
- Roast on the middle rack, turning once, until edges are caramelized and centers are tender, 25–30 minutes depending on size.
- While the roots roast, melt the butter in a small skillet over medium heat. Swirl often until the butter foams, the milk solids brown and it smells nutty, about 3–4 minutes—watch carefully to avoid burning.
- Remove from heat and stir in the za’atar, honey (if using), and 2 tsp lemon juice. Let the browned butter sit 30 seconds so the flavors meld.
- Transfer the roasted vegetables to a large bowl. Pour the browned butter and za’atar mixture over them and toss gently to coat. Taste and adjust salt and pepper as needed.
- Stir in the chopped parsley and lemon zest. Serve immediately while warm as a side for roast chicken, lamb, or a grain bowl.
Tips or Variations
- For extra crunch, sprinkle toasted pine nuts or chopped pistachios before serving.
- Swap za’atar for a 1:1 mix of sumac and dried thyme if za’atar is unavailable.