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Simple Cooking: Sweet and Salty Roasted Carrots and Parsnips

By Caitlin Klein in Food on Oct 5, 2011 8:30PM

There are those people who complain endlessly that summer is ending. We have breaking news for you, complainers... TOO BAD! The fall weather coming our way means that root vegetables will become more and more important in our diets. We will trade in our fresh tomatoes and basil for other fall favorites like apples, squash, and sweet potatoes.

Welcome the crisper weather into your evenings with our roasted carrots and parsnips. This vegetable side dish recipe is easy, warming, and inexpensive, so you can save your pennies for that ridiculous heating bill that you know is coming.

Chicagoist's Sweet and Salty Roasted Carrots and Parsnips (serves 2)

One large carrot, peeled (optional) and sliced
One large parsnip, peeled and sliced
1 teaspoon olive oil
Pinch brown sugar
Pinch coarse sea salt

Preheat oven to 375.

In a baking dish, toss the carrot and parsnip slices in olive oil. Lay pieces flat in baking dish and sprinkle with brown sugar and salt.

Roast for 25-30 minutes, flipping once. Carrots and parsnips should be soft with signs of carmelization on the faces. Serve as a side dish to a hearty fish or chicken.