Parsnips & Carrots with Pickled Currant Vinaigrette
I love this dish because it’s vegetarian, but still really hearty and dynamic. Even non-veggie lovers enjoy it! I saw the recipe originally in Bon Appetit but then changed it a bit to make it simpler and to add carrots.
Combine parsnips, carrots, garlic, 2 rosemary sprigs, and 1 tbsp. salt in a baking dish; turn garlic cut side down.
Pour oil over. Roast 45 minutes.
Remove from oven and turn parsnips and carrots over, and take out the garlic and set aside to cool.
Return the parsnips and carrots to the oven and roast until a knife easily slides through flesh, another 45 minutes.
Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ cup water to a boil in a small saucepan over medium-high heat.
Reduce heat and simmer until reduced by three-quarters.
Transfer to a small bowl and stir in remaining 1 tbsp. vinegar.
After 45 minutes, remove parsnips and carrots from the oven, and after letting them cool for a short while, remove them from the baking dish, letting excess oil drip off, and place on a rimmed baking sheet.
Heat a large skillet, preferably cast iron, over medium-high.
Arrange a few parsnips and carrots in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, for about 4 minutes, repeating this step in batches until all the parsnips and carrots are golden brown. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)
Transfer to a platter and spoon the currant sauce over.
Top with reserved garlic and rosemary leaves.
Enjoy!
Nutrition
Nutrition Facts
Parsnips & Carrots with Pickled Currant Vinaigrette
Amount Per Serving (8 oz)
Calories 368Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 48mg2%
Potassium 513mg15%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 18g20%
Protein 2g4%
Vitamin A 9479IU190%
Vitamin C 16mg19%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.