Roasted Carrots and Parsnips with Drizzled Vinaigrette

Roasted Carrots and Parsnips with Drizzled Vinaigrette
Recipe type: Side Dish
Serves: 6

  • 2 pounds carrots, trimmed and peeled
  • 2 pounds parsnips, trimmed and peeled
  • ¼ cup plus 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar or red wine vinegar
  • 2 teaspoons Passover Dijon mustard or 1 generous teaspoon horseradish
  • 1 tablespoon minced garlic
  • 3 sprigs fresh thyme, leaves removed and minced
  • 1 sprig fresh rosemary, leaves removed and minced

  1. Preheat the oven to 475 degrees F.
  2. Cut the carrots and parsnips in long spears lengthwise, then into 2- to 3-inch pieces. Spread carrots and parsnips onto 2 baking sheets in single layer. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
  3. In a small bowl, whisk together vinegar, Passover mustard, garlic, thyme, rosemary, some salt and pepper and the remaining ¼ cup olive oil to emulsify.
  4. Transfer the vegetables to a platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve either at room temperature or reheat.