Eva Amurri Martino's Parsnips & Carrots with Pickled Currant Vinaigrette is a great Thanksgiving side dish recipe
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5 from 3 votes

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. 
Course: Side Dish
Cuisine: American
Keyword: Thanksgiving
Servings: 8 people
Author: Happily Eva After

Ingredients

  • 1 lb parsnips split down the middle
  • 1 lb large carrots split down the middle
  • 2 heads garlic
  • 3 sprigs rosemary divided, plus 1 tbsp. rosemary leaves for serving
  • kosher salt
  • 1 cup extra virgin olive oil
  • 1/2 cup dried currants
  • 1/4 cup sugar
  • 1/2 cup apple cider vinegar plus 1 tbsp.

Instructions

  • Preheat oven to 300°F.
  • 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!