Give me your fail proof roast carrots and parsnips recipe please

[PurpleDisco]

I really want to do proper roast carrots and parsnips on Christmas Day preferably with a little bit of crunch to them. I need your successful recommendations please.

TIA

Cut into halves, halves again depending on size/preference.

Oil a baking dish, Rosemary, Aromat, black pepper, roast for 20 mins, add honey, or if you want them to be super slutty and delicious, Maple syrup and roast for another 20.

We do them similar to above but I buy root vegetable seasoning to put on them before we begin roasting and they're delicious.

Oh yes the M&S one is delicious!

Carrots take twice as long than parsnips to roast. I half them both and roast with the turkey, salt and pepper, honey and thyme. Carrots 40mins parsnips 20mins approx. Remove turkey and juices and leave veg for 5mins to crisp up in the oven.

Thank you, they sound good! So I don’t need to par boil either veg like some recipes suggest? Do you recommend a baking tray or a Pyrex dish?

I don't par boil mine as I don't like them mushy and soft ☺️

I do them separately - parboil the Parsnips for 5 mins, then stir with parmesan, olive oil and black pepper and in the oven for 20 mins, with another sprinkle of parmesan to finish.

Carrots = mix olive oil, orange juice and ground ginger, with some Italian seasoning, then roast for 40mins.

I do not par boil. I use a baking tray or pyrex, not sure there is a difference.

I think you can get better crispiness (if that's what you're after) with a metal tray.

The best way is not to roast the carrots. Roasted Parsnips yes - just the last half hour (ish) of roasting in the tin with the other good stuff. Carrrots need to be cut in large batons, fast boiled and cooked at the last. The roasting of the parsnips with the fast-boiled carrots are the best flavoursome match. With some greens...

I’m going to try these!

I parboil carrots, not parsnips. For 4/5 minutes rolling boil. I preheat a bit of oil in a foil tray, then put carrots and parsnips in, stir to coat. Sprinkle bit of fresh thyme. Roast 20 mins, remove, stir in maple syrup. Roast 10 mins more, or until crispy.

I par boil the parsnips, drain, then whip them out with a fork one piece at a time , lid back on so they stay steamy, and roll in 50/50 seasoned flour/parmesan mix, then put in greased tin and roast in oven.
Carrots don't cut too thin sticks keep them chunky so they retain some crunch, par boil, drain, shake in the pan while pan still hot with a little salt, pepper, a couple of teaspoons of honey (for 4-6 people) and some freshly ground nutmeg. Tip into greased tin, Roast in oven.

I parboil them by adding to the potatoes, they don’t need as long IME. Then drain and shake with the spuds, they get some of the softened potato on which crisps them a bit before tossing in the fat and roasting on a metal tray. They’re sweet enough without honey etc imo.

I par boil seprerate. They key to a good roasted veg is as follows (imo).
Seperate pans! They soften at different times! Carrots take much longer. I peel and chop carrots in chunks, so I half width wise then lengthwise then into rough large squares. Parsnips the same. Use heavily seasoned COLD water. Bring to a boil. Simmer snips for a few mins and carrots for 15ish. Drain accordingly and let steam by an open window for 10 mins or so. Add to hot oil like you would with potatoes for roasting. I roast in the same pan but parboil separately. Season generously. I don't use honey I think they're sweet enough.

Slice them
drizzle with oil salt and pepper
chuck in air fryer for 22-25 minutes