Here’s John Derian’s* recipe for Roasted Carrots, Parsnips, and Shallots from Martha Stewart Living (September 2009).
1.5 pounds medium carrots, scrubbed well (peel if you’d like)
1.5 pounds parsnips, scrubbed well (ditto on the peeling)
8 shallots, halved if large
1/4 cup extra-virgin olive oil (I used all of it, but it would’ve been fine with less)
Coarse salt and freshly ground pepper
Olive relish (I didn’t make this w/ my version, but email if you want the recipe)
Preheat oven to 450. Toss veggies and shallots with oil, and season with salt ‘n’ pepper. Spread mixture onto two baking sheets, and roast for about 35 minutes (til everything’s nice and browny- glazy looking). Turn veggies a couple of times while baking, and remove shallots if they get browned first. Eat lovely roasted veggies with your fingers (cause you didn’t make anything else to go with them, and who needs to dirty up another fork)?
(There were no parsnips at Whole Foods so I went with three pounds of carrots instead. The shallots didn’t caramelize that well; next time I think I need to chop them in half . . .though when I asked the farm lady if they were large—being sorely lacking in shallot-sizing experience—she declared them medium. That’s okay beautiful farm lady, I still heart you and your braided ponytails.)
*Go here to take a peek at John Derian’s home in Provincetown. Hmm, John Derian and P-town in the same sentence . . . yeah, that deserves a double SWOON.