What’s your favourite way of cooking carrots and parsnips?

[Wendyer]

Every year for Xmas dinner I make a root vegetable pie. I’m sort of bored of it now so curious to find out how others do their carrots and parsnips.

I roast in goose fat alongside the potatoes with beetroots and lots of salt and pepper. Means everything is in one pan. Sometimes also add cauliflower too. I only parboil potatoes.

Cut into large, thick lengths, either halves or quarters depending on thickness and roasted with honey and wholegrain mustard.

Roasted, steamed, or hot potted.

Chop them. Put in oven with oil, salt and pepper. Then add honey about 5 mins before taking them out of the oven

www.deliaonline.com/recipes/collections/root-vegetables/parmesan-baked-parsnips

Chunky batons, salt, sugar, lashings of olive oil, and a few scattered cloves of garlic if you re feeling fancy, on a tray, in the oven.

I braise whole, or halved if very big, carrots in a covered roasting tin with bit of olive oil, maple syrup, a cup or so of orange juice and a vegetable stock cube. I usually put an onion in too but remove at the end. Take out the carrots when cooked, add some red wine and water or veg stock to reduced liquid, heat up and thicken with bit of cornflour for a delicious veggie gravy.

I half steam/half roast them in the oven by putting them in a foil parcel with white wine, honey and butter.

Like the idea of the grated then baked version above, will have to try that.

Hand them to my son and let him get on with it ( he trained at catering college)

It's usually whisky glazed carrots , the parsnips roasted in olive oil with a pinch of chilli flakes

Carrots boiled with star anise are amazing.

Grated carrot cooked in lemon juice and butter. Parsnips roasted in oil & butter then a very very large amount of proper honey towards the end.

Honey and oil with rosemary and thyme sprigs

I did hasselback carrots last year with a glaze - they were lush! BBC good food had a recipe x

Boil the carrots with a bit of salt and a bit of sugar

Never tried cooking grated carrots, that sounds interesting.

Parboil in fresh orange juice, then roast with honey and a touch of smoked paprika.

Sometimes i boil them together & mash with lots of butter, salt & black pepper.

Other times I steam the carrots & then toss in butter & seasoning

Other times I slice parsnips lengthways & slice out the pithy core. Toss then in a little olive oil, season & roast in a hot oven.drizzle over maple syrup for the last few mins & allow to go dark golden brown- delicious!!

I'm not keen on sweet root veg.
I roast parsnips with rosemary and a drizzle of honey for those who like them but my favourite recipe for carrot is to boil them (peeled) in salty water until soft, drain and let all the water steam off, then purée with butter and ground cumin. It gives them a savoury earthy flavour which is particularly good with lamb or mushrooms.

Carrots are cut into batons & after steaming tossed in a frying pan butter, honey & black pepper

Parsnip are stripped with a potato peeler & the peelings sprinkled with salt & baked in the oven to make crisps that go on top of our roast dinner

Roasted with honey and whole grain mustard

I do a sort of parsnip mash. Cook parsnips till they are soft mix with cream and butter plenty of pepper. Then put them in non stick tart tins and finish in the oven, they have a lovely crispy outside.

You can pipe them but too much effort for me. Can also be frozen in the tins then bagged and popped in the oven on the day

if youve ever thought of roasting swede DONT
it looks smells and tastes revolting blurg
roast parsnips and carrots are lovely and leek in cheese sauce

Like ODFOgrinch I am not at all keen (to put it mildly) on sweet vegetables. I'm genuinely delighted that people like the recipes posted here, but I'd struggle to eat them. I find honey far too sweet on almost anything. A little bit of baklava with small very, very strong black coffee at the end of a meal can sometimes be really nice. But - though bees are wonderful - their honey can buzz off, for most of the time.
But I'm not here to talk about my sad lack of sweet tooth.

I like carrots raw. Plain and grated, or, in French old-fashioned-deli style, mixed with olive oil and lemon juice. They go well with green olives. Raw carrot sticks are very nice also, with dip of choice - I like sour cream and garlic or sour cream and spring onion.

The only way I like parsnips is boiled with celery outer sticks, onion and/or leek, and bits of swede (Scots = turnip) and/ or celeriac, and perhaps a couple of potatoes. Then (as suggested by poster above) the whole lot roughly sliced and baked in the oven in a strongly flavoured - parmesan-type - cheese sauce until bubbling. With grainy mustard added, or lots of black pepper. Served with broccoli or shredded spring cabbge (better). It's seriously good.

I do carrots roasted with a bit of cumin and turmeric. Parsnips roasted with honey and mustard