If you’re like most people, you probably enjoy carrots. But have you tried their cousins, parsnips?
Parsnips look like large, pale yellow carrots (the flesh underneath is creamy white). When cooked, they have an even sweeter taste than carrots, delivering subtle notes of butterscotch, cardamom and honey.
Like carrots, parsnips are native to the Mediterranean. Early Romans ate them wild, then cultivated them. Food trivia: The original carrots were purple, not orange. Today’s ubiquitous orange carrot was bred in Holland in the late 16th century. You can find heirloom purple carrots at some farmers markets. A mutant strain called white carrots—the same pale yellow color as parsnips—is also grown.
In this video, the Barefoot Contessa, Ina Garten, shows how incredibly easy it is to make a delicious (and healthy!) side of roasted carrots and parsnips. Make a double batch—they’re delicious hot or cold, not just at dinner but also with lunch or for a low-calorie snack.
You can add your own twists to this recipe, including fresh herbs or a drizzle of flavored olive oil before serving.
Find more of our favorite veggie recipes in our Vegetables Section.
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