Tiny New York Kitchen: Roasted Parsnips & Carrots

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By Victoria Hart Glavin of Tiny New York Kitchen

You can never have enough options when it comes to root vegetables!


1/2 Cup Butter

2 Pounds Parsnips (Peeled & Quartered Lengthwise)

1 Pound Carrots (Peeled & Quartered Lengthwise)

6 Garlic Cloves (Smashed With Side Of Knife)

8 Shallots (Peeled & Cut In Half)

1 Bunch Fresh Thyme

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Water

Preheat oven to 350 degrees. Melt butter in large-size oven-safe pan over a medium heat. Lay parsnips and carrots cut side down in pan. Add garlic cloves and shallots. Evenly distribute thyme sprigs over vegetables.

See also:

Tiny New York Kitchen: Homemade Poultry Seasoning

Tiny New York Kitchen: Spiced Apple Bundt Cake

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”