Roast veg questions

[LizzyIzzyLou]

When you roast carrots do you roast and serve them whole? If not what do you do?

How on earth are you meant to cut the har d core bit out of a parsnip without destroying the parsnip?

I use smaller carrots (chantenay?) and just top/tail and peel parsnips and roast them whole.

I just chop them into batons, or however big you want to serve them, and then roast. I only chop the top and bottom bit off, same with parsnips aswell

How do you cut them into batons missmapp, I 've tried cutting normal sized carrots but always ends up looking awful?

How long do the chantenay carrots take to roast Lizzy?

I never take the core out of a parsnip. Usually cut them in two lengthways and then cut the top thick end into discs. Same with carrots

To make batons, top and tail, cut in half lengthwise and then each 1/2 into thirds or halves if small.

nb these will roast very quick so you might want to put them in after the snips so you don't get little charcoal fingers

I cut the carrots into thin rounds, and toss in olive oil and a little bit of melted golden syrup, my son calls them carrot sweets-yum! only problem is make a huge batch cos they shrink right down when they've been roasted

Chantenay carrots take about 25/30mins
(sorry, bathtime with v tired out boys!)

Thanks everyone

I think chantenay carrots may be the easiest and I'll just leave the parsnips with the core in

I never cut the core out of the parsnip either. It roasts fine.

If i cut small batons ( when I m doing them for dc's) i dont roast them for aslong, otherwise they shrivel to nothing, but often cut a carrot half long ways and then across half way aswell (IYSWIM) and roast normally, seems to work!