Peel carrots and parsnips; cut in half down the length, then across on the diagonal into ¼-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips...

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8 servings

– 4 medium carrots

– 4 medium parsnips

– 3½ tablespoons extra-virgin olive oil

– ½ teaspoon ground cumin
– 2 teaspoons finely grated lemon zest

– ½ teaspoon salt

– ¼ teaspoon freshly ground black pepper

1. Peel carrots and parsnips; cut in half down the length, then across on the diagonal into ¼-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips should be prepped the day of cooking because they will discolor.)

2. In a large bowl, toss vegetables with the olive oil, cumin, lemon zest, salt and pepper.

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3. Divide vegetables between two sheets of aluminum foil, each about 2 feet long. Fold the foil over the vegetables and seal the edges by crimping to form an airtight package. Place the packages on a baking sheet.

4. Roast the vegetables in a preheated 450-degree oven 10 minutes. Flip the packages over and continue roasting an additional 10 minutes. To test if the vegetables are done, wrap your forefinger in a towel and press it against the packet. The vegetables should give slightly. If still hard, return to the oven and cook 5 minutes longer. Let the packages rest 5 minutes before cutting through the foil.

Note: The vegetables can be made the morning they will be served. To reheat, transfer to a baking dish and place in a 300-degree oven for about 20 minutes; or heat in a microwave until warm.


From “Le Bernardin Cookbook” by Eric Ripert & Maguy Le Coze.