Do you parboil your parsnips and carrots before roasting?

[Rainbowinthesky]

Or straight into hot oil??
I intend to coat them with honey too.

I always parboil parsnips before roasting but not sure about carrots as as I have never roasted them.

Nope. Straight into hot oil for the parsnips, the carrots in water, honey, thyme and butter.

No. You can put them straight in the oven. Definitely carrots always. Parsnips I used to parboil but they went a bit soggy. I mean you can or you can't. But you need to be careful with a parsnip -- it doesn't take much.

If you put straight in the oil I might suggest quartering rather than halving the parnsip.

Also carrots do better with a slower oven. Like might be nicer with the last of the turkey time and kept warm rather than rather than the furnace potato time.

No.
I'm doing my snarpips in dijon mustard and kecap manis and they'll be roasted in goose fat, and the carrots boiled with butter, sugar and thyme.

Yes - but the parsnips for hardly any time at all.

What is kecap manis? Snarpips sound great!

It's Indonesian sweet soy sauce and delicious.

They've always been snarpips in out house!

nope, snips straight to roasting tin after giving them a roll in dijon mustard & honey.
carrots 'poached' in white wine,butter, rosemary.

Nah. Slice length ways in half then straight in the tin, olive oil, garlic cloves, whole shallots plus some swede pieces and herbs for excitement then bang them in a hot oven.

One dish done!

Had never thought of doing this till I saw Jamie Oliver par boiling first on TV. I made some today - carrots and parsnips are SO much better par boiled first. Then drizzled with olive oil, maple syrup, dried rosemary and a good grind of salt. Delicious.

Yes, boil first, unless the carrots are very thin and young.

Also, if you do the potatoes first and then toss the cs and ps in the same (unrinsed) colander as they cool, they pick up a bit of starch from the potatoes and therefore get crispier when they roast.

Yes, into boiling water, up to the boil then 3 minutes ONLY.

No, only spuds. Parsnips need not very long in a hot oven in butter and nothing but butter

No. I don't notice any difference if I par-boil them first. Do the tatties though.

Don't bother parboiling first here either. Just a dollop of maple syrup, salt and a little olive oil.

I am cheating and have Aunt Bessies honey roasted parsnips.

I'll get my coat.....

Delia seems very firm on this issue. Her Winter Collection book says:

Scrub carrots, parsnips, dry off, put in bowl with sliced up turnip, potato wedges, shallots (or red onion quarters), garlic and oil, mixed herbs, salt, pepper.

Leave for two hours to infuse then lay on baking sheet and roast for 35 - 40 mins in a pre-heated oven on highest heat setting.

at pantofino.