Tag Archives: parsnips

A Quick and Easy Guide to Roasting Veggies


Roasted Brusels Sprouts 001 roasted brocolli roasted brocolli (4) roast zucchini with toasted sesame seeds 001

A Quick and Easy Guide to the Roasting of Vegetables

  • When flavoring roasted vegetables (particularly after roasting) you want to avoid a heavy dose of liquids because they’ll soften any crisp edges that develop during roasting.
  • Roast in a very hot oven—Anywhere from 425 to 475 degrees is usually perfect. It really depends on your oven and your taste. I don’t mind veggies that are blackened somewhat; maybe for you that’s too much. So, I guess I’d try 450 degrees to start with.
  • Cut your vegetables in even-sized pieces so that they’ll roast evenly. Except for potatoes, you can cut up the veggies the morning of your planning to roast them.
  • To prevent sticking, line a heavy duty high edged pan with parchment paper.
  • Place your vegetables evenly over the whole pan—and in fact near the edges of the pan particularly if your pan is sparsely populated.  Vegetables near the edges tend to brown better.

The Master Recipe Is:


1 lb. vegetables—well washed and peeled if necessary-cut per directions below

1- 3 Tblsp. olive oil

1/2 Tsp. or more to taste of kosher salt

Freshly ground pepper, to taste

Fresh lemon juice—a couple of squirts (optional and depends on whether you’ll be using one of next

weeks yummy splashes recipes)


  1. Place rack in center of oven and heat to 425-475 degrees.
  2. 2.        Line baking sheet with parchment paper. Wash, air dry and prepare vegetables according to the “quick guide introductory paragraph” at start of this column and the “vegetables to use” guide found below.
  3. 3.        In a bowl toss your vegetables with the “master recipe” ingredients. Do not clean bowl because you’ll be using it again after the veggies are done. 
  4. Place your vegetables evenly spaced on your lined pan-lying–on the cut side if that’s applicable.
  5. Roast according to individual vegetables mentioned below in “vegetables to use guide”.  Watch carefully to see that your veggies don’t brown more than you wish them to—but remember, they shouldn’t be under roasted.
  6. 6.        When the vegetables are done, return them to your original bowl and use the rest of the marinade left or if need be, add more olive oil if they seem a bit dry and season with more S&P and lemon juice if you deem necessary

( OR use another flavoring which will be mentioned in my subsequent column next week).

Vegetables to use guide:

  1. Sweet potatoes: 3-4 servings per lb. Cut into 1-inch pieces. Roast 10 minutes and flip and roast 5 to 10 minutes more.
  2. Cauliflower: 3-4 servings per lb. Cut into 1 to 1 ½ inch florets. Stir every 10 minutes until tender and light brown—20 to 25 minutes total.
  3. Asparagus: 3 -4 lbs. per serving: cut off tough bottom ends. Roast for 5 minutes, flip and roast till tender—5 to 8 minutes
  4. Brussels Sprouts—3-4 servings per lb: half lengthwise; arrange cut side down and roast until tender and brown—about 15 minutes. No need to flip.
  5. Potatoes (red, yellow, russet) 2 -3 servings per lb. Peel or scrub clean and dry. Cut into 1 inch wedges.  Roast until brown on bottom-10 to 15 minutes. Flip and continue to roast until tender—5 minutes more.
  6. Carrots: 3-4 servings per lb. Peel, if thick cut in half crosswise to separate thick end from thin end; half the thick end length wise. Cut crosswise into 1-inch lengths.  Roast until lightly browned on bottom, 12-15 minutes. Flip and roast until tender—3 to 5 minutes more.  Shriveled can be OK.
  7. Beets: 4 servings per lb. Trim, peel and cut into 3/4-1 inch wedges. Roast 15 minutes, flip and roast until tender-10-15 minutes more.
  8. Parsnips– 2-3 servings per lb. Peel, halve crosswise, halve or quarter thick end lengthwise and cut all crosswise into 2-inch lengths.  Roast until browned on bottom about 10 min. Flip and roast till tender-about 5 minutes more.
  9. Broccoli Crowns-2-3 servings per lb. Trim, peel the stem; slice it into 1/4 inch thick disks.  Split the florets through the stem so that each piece is 1-1/2 to 2 inches wide.  Roast until the floret tops begin to brown, 8 – 10 minutes. Stir and continue to roast until tender—3 to 6 minutes
  10. Green beans: 4 servings per lb. Trim stem ends. Roast until tender, a bit shriveled, and slightly browned, about 15 minutes. No need to flip.
  11. Butternut squash: 4 serving per pound. Peel and cut into 3/4 to 1 inch pieces.  Roast until browned on bottom-15 minutes. Flip and roast until tender-5 to 10 minutes
  12. Mushrooms: (cremini or small white) 3-4 servings per lb.  Brush clean and trim stems flush with cap. Roast stem side down until brown on bottom 20-25 minutes. Flip and roast until browned on top- 5 to 10 minutes more.
  13. Zucchinis Wash well, cut off ends. Cut lengthwise to create 4 halves and then crosswise in even 1/2 to 3/4 inch chunks. Roast open side down till brown, about 9 minutes. No need to flip.
  14. Roasting a medley: If you insist, because they do cook at different rates, this will be more time consuming and intensive caretaking, so try to roast veggies that have approximately the same cooking times; or cook them all individually and then put them together.
  15. Veggies I have left out because of print space limitations: Fennel (15 min. flip 10 min. more); Turnips (10-15 min., flip, 5 more min.); Rutabaga15 min. flip and 10-15 min. more.

NEXT WEEK—Six Yummy Splashes To Use With Your Roasted Veggies.


For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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Six yummy splashes to use with your roasted veggies (main recipe found in last week’s Sun edition or on Margot’s Blog)


Master Recipe once again is:


1 lb. vegetables—well washed and peeled if necessary-cut per directions below

1- 3 Tblsp. olive oil

1/2 Tsp. or more to taste of kosher salt

Freshly ground pepper, to taste

Fresh lemon juice—a couple of squirts (optional and depends on whether you’ll be using one of next

weeks yummy splashes recipes)

The Six Splashes are:


  1. 1.        Rosemary-Lemon Oil


Zest of 1 large lemon, removed in long strips with a veggie peeler

2 to 3 Tbs. olive oil or more as needed

1 Tsp. chopped fresh rosemary

1 Tsp. chopped fresh thyme.


Combine in a small saucepan lemon zest and oil. Cook over medium-low until zest bubbles steadily for about 30 seconds. Remove from heat, let cool about 3 minutes and stir in the herbs.  Let sit for at least 20 minutes. Toss with the vegetables and S&P before roasting. With this splash you don’t need to use the master recipe. Discard lemon zest when veggies are put on baking sheet.  If necessary, add additional oil after veggies have roasted.

Pair with beets, butternut squash, carrots, cauliflower, fennel, mushrooms,zucchini, parsnips, potatoes and sweet potatoes.    



  1. 2.        Moroccan-Spice Rub


2 Tsp. ground cumin

1 Tsp. ground coriander

1/2 Tsp. chili powder

1/2  tsp. sweet paprika

1/2 Tsp. ground cinnamon

1/4 Tsp. ground allspice

1/4 Tsp. ground ginger

1/4 Tsp. cayenne

Pinch ground cloves

2 to 3 Tblsp. olive oil


Mix all of the spices in a small bowl.  Add S&P to taste.  Before adding the

olive oil from the master recipe to the veggies, toss 1 Tsp. of these spices with your veggies.

After veggies are done, douse them with this rub and if you wish, more olive oil as well.  .

Pair with butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes.

                     potatoes and turnips.   

  1. 3.        Sesame Salt (gomasio)


2 Tblsp. sesame seeds

1/2 Tsp. sea salt

1-3 Tblsp. olive oil


In a small dry skillet, toast the sesame seeds over medium heat, stirring continually until light

golden-brown, 3-5 minutes. Add the salt, cook stirring, for about 30 seconds.  Transfer to a

bowl and let cool thoroughly. Pulse the seeds in a clean spice grinder till coarsely ground

you should still see some whole seeds in the mixture. Roast your veggies using the master recipe.

Toss about 2 tsp. sesame salt with your batch of veggies after roasting . If you feel the veggies

are too dry, add some more olive oil. I have also not ground the seeds and just used them

roasted which seems to be very tasty as well. I really use this easy splash a lot.

                    Pairs with: asparagus, broccoli, Brussels sprouts, green beans, zucchini, parsnips, sweet

                    potatoes and turnips.



  1. 4.        Caramelized Shallot Butter


3 1/2 sweet butter, softened

1 large shallot, finely diced (1/3 cup)

1/2 Tsp. chopped fresh thyme

1/2 Tsp. finely grated lemon zest



Heat butter in small saucepan over medium-low heat until melted. Add shallot and cook,

stirring frequently, until deeply browned, 8 to 10 minutes. Remove from heat and stir in

thyme.  Cool completely.

In a small bowl, combine the shallot mixture with the remaining 2 1/2 Tbsp. butter and

The lemon zest.  Stir to blend well. Season to taste with S&P.

Scrape the butter onto a small piece of saran wrap, mold into a log shape and wrap in the

plastic.  Refrigerate until ready to use. Roast your veggies using the master recipe. When done,

toss about 1/3 of the butter (generous tablespoons)  with  the veggies.

         Pairs with: asparagus, Brussels sprouts, butternut squash, carrots, fennel, green beans,

         mushroom, parsnips, potatoes, and sweet potatoes.


  1. 5.        Ginger-Lemon-Soy Splash


1-inch piece fresh ginger

1 Tsp. fresh lemon juice

1/2 Tsp. soy Sauce


                             Set a small strainer in a bowl. Peel and finely grate the ginger. Put the grated ginger in

the strainer and extract the juice by pressing it in the sieve with a small spoon.  Transfer

1/2 Tsp.  ginger juice to another small bowl. (Discard the rest or save for another use.)

Stir in the lemon   juice and soy sauce. Roast the veggies using the master recipe. After roasting them,

toss them with this splash.

 Pairs with: beets, broccoli, carrots, cauliflower, and mushrooms


  1. 6.        Toasted Garlic and Coriander Oil 


           1 1/2 Tblsp. Olive Oil

1 Tblsp. finely chopped garlic (2 cloves)

2 Tsp. ground coriander

1 Tsp. fresh lemon juice



In a small saucepan, combine the oil and garlic.  Set over medium-low hear and cook until

the smaller pieces of garlic turn light golden-brown, about 3 minutes.  Stir in the coriander

and cook for about 20 seconds.  Immediately remove from the heat and transfer to a small

heatproof bowl to prevent overcooking.  Keep warm. Arrange your veggies that have been

roasted using the master recipe on a serving platter and spoon the toasted garlic oil over


         Pairs well with: asparagus, zucchini,  beets, broccoli, cauliflower, fennel, green beans,

         Mushrooms and turnips.



For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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Scalloped Yams and Parsnips


IMG_2786scalloped yams and parsnips with orange

Scalloped Yams and Parsnips

Serves about 10-12

No one will guess what the middle layers (parsnips) are.  This is really a delicious dish full of good nutrients and though tasting very rich, is really quite light on the belly.  This is a perfect dish to accompany your plentiful Thanksgiving fare. It’s also an overnight dish so that makes it a bit easier for the cook making the big day fixings on Thanksgiving Day.

3 ½ lbs. yams

1 ½ lbs. parsnips

1 orange

1/3 C. brown sugar divided in 2 parts

4 oz. (1 cube)  unsalted butter divided in 2 parts

2 tsp. grated nutmeg


2 C. boiling water

2 Tblsp. honey

Pam spray 9 X 12 baking dish or 10” round pyrex

Preheat oven to 400

  1. Peel yams and parsnips and slice in ¼ inch thick slices. Roughly divide the yams in 3 parts and the parsnips in 2 parts to make layering easy.
  2. Zest 1 orange and after juice it. Then take the remainder of  the orange and place in a blender with a splash of water if necessary. Blend on liquidize and use half or more for this dish.
  3. Put in a dish the orange zest; put in a dish the pulverized pulp;  put  ½ of the brown sugar and the 2 oz. (1/2 a cube) of the sweet butter in a microwave dish, micro a minute or so  and then put in the nutmeg, and S&P to taste. These ingredients will be sprinkled over your five layers.
  4. Make 3 layers of yams with 2 layers of parsnips in between sprinkling on each layer the mixture ingredients listed in #3.
  5. Mix together orange juice, some more pulverized pulp if any is left, and the 2 C. of boiling water and pour over yams and parsnips. If you wish you can add 1 heaping Tblsp. of honey to this mixture.
  6. Cover the baking dish tightly with foil and bake in the upper third of a 400 degree oven for 20 minutes.  Reduce the heat to 350 degrees and bake 20 minutes more.
  7.  Put in frig. overnight.
  8. The next day remove dish from frig. and heat in microwave the other ½ of the brown sugar, 2 Tblsp. honey, and the other 2 oz (1/2 a cube). of butter and pour over top of dish.
  9.  Let dish get to room temp and place in a 375 degree oven for approximately 20 minutes or when more of the liquid is absorbed and the top is brown.  To decorate even more, you can sprinkle a bit of cranberry sauce on top.