The title is pan-roasted carrots and parsnips, but you can see from the photo that I added a tad bit more oil in the pan. So, the first time I made this dish, it was more like fried, instead of pan-roasted. However, this vegetables still turned out very well. Very delicious.
It’s the second time I prepared parsnips. I liked it. I appreciated the combination of the carrots and parsnips. I also liked the way the paprika enhanced the taste. I didn’t have "smoked" paprika and used what I had on hand "regular" paprika. I think it tasted just fine.
I’ve made the pan-roasted carrots and parsnips, several more times. Of course, I’ve used less oil. It’s been perfect!
Pan–Roasted Carrots and Parsnips with Smoked Paprika
as seen on lattes and leggings
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon smoked paprika (such as Safinter)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
In a cast iron skillet or large saute pan, heat the olive oil over medium heat. Add the carrots and parsnips. Season with salt and pepper and stir to coat the veggies in the oil and butter. Add the poppy seeds and saute for about 7 to 9 minutes, stirring occasionally until veggies cook down and parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat the veggies. Add the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. Remove the skillet from the heat. Season with salt and pepper to taste. Sprinkle with parsley and serve