Fall, Sides

Pan-Roasted Carrots and Parsnips with Smoked Paprika

February 8, 2013
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Pan-Roasted Carrots and Parsnips with Smoked Paprika | Salted Kitchen

I have this new love affair. Shh. Don’t tell. There’s this one spice called smoked paprika. It only took me two years to find the darn stuff. I have recipes bookmarked just so I can cook with this incredible spice. I’m super excited. Can you tell? The Whole Foods across from my apartment never has spices like this. In fact, they can never keep spices stocked well enough. Sigh. Instead I ventured to another Whole Foods, and it appeared before me in a black and red tin canister. Spanish smoked paprika. Score! It’s a pimenton and bittersweet kind. It’s amazing. This magical spice can elevate an ordinary, simple dish like these pan-roasted root veggies. Did I mention I have also have a thing for poppy seeds? They add texture, almost like a seeded crust to these carrots and parsnips. You could even call these root-vegetable fries. Because in reality, that’s what they really are. Fancy fries. We’ll call them fancy fries.

carrots and parsnips

I used 3 small parsnips because the store didn’t have 2 good medium size parsnips. No biggie. We’ll roll with it. Just make sure to cut all of your veggies the same size. That way they cook evenly in the pan.

smoked paprika and poppy seeds

The original recipe calls for cardamom. I really wanted to add cardamom to these veggies, but I couldn’t stomach paying $11.99 for a spice that I would rarely use. So I skipped it. There’s always next time.

cooked carrots parsnips poppy seeds pan roasted

The veggies look like they barely fit the pan, but they will shrink and cook down. My cast iron skillet gets super hot compared to my normal non-stick pans. You may need to add more oil or butter if the veggies start to brown too quickly. It just depends on your pan.

smoked paprika carrots parsnips pan roasted

The smoked paprika will turn the parsnips orange like carrots. It will be hard to distinguish between the two. Hope you don’t have any picky eaters…like my family. Yeah I ate a few before the camera got a hold of them. I couldn’t help myself. These fancy fries make a great mid-afternoon snack, paired with a hamburger, or even a happy hour small bite.

Pan-Roasted Carrots and Parsnips with Smoked Paprika | Salted Kitchen

Pan-Roasted Carrots and Parsnips with Smoked Paprika

adapted from Molto Batali

My cast iron skillet gets super hot compared to my normal non-stick pans. You may need to add more oil or butter if the veggies start to brown too quickly. It just depends on your pan.

serves 4

Ingredients
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
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Directions

In a cast iron skillet or large non-stick pan, heat the olive oil and butter 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 cook for 7 to 9 minutes, stirring occasionally until parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat. 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.

Pan-roasted carrots and parsnips with smoked paprika. Garnish with poppy seeds and fresh parsley.

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12 Comments

  • Reply rachelocal February 8, 2013 at 12:28 pm

    Smoked paprika might be my favorite spice. It’s great on roasted chicken and in chili, too!

  • Reply crispyindeed February 8, 2013 at 1:29 pm

    Sounds and looks very delicious. I must try this.

  • Reply Girl With The Big Blue Pen February 8, 2013 at 1:30 pm

    Reblogged this on The Girl With The Big Blue Pen.

  • Reply anothermichelle February 8, 2013 at 2:13 pm

    Some serious yum factor here! I love smoked paprika and parsnips.

  • Reply Anne Camille February 8, 2013 at 8:48 pm

    I love using smoked paprika on roasted cauliflower (put on before roasting). So, so yummy. And cardamom? I think it would be awesome in this recipe. It is one of my favorites. Have it several times a week w fruit on plain greek yoghurt. Have you tried ordering from Penzey’s? I think they have better product than Whole Foods, at least in the part of the country where I live. Last I knew, they weren’t in NYC, but they do ship. Best of all, they have small bottles of spices, which is nice if you’re buying something that you won’t use very often.

    • Reply lattesandleggings February 9, 2013 at 8:03 am

      I have never heard of Penzey’s. Thanks for the tip. It looks like it would be a great way to buy spices. I’m seriously going to have to give in and buy some cardamom :) It looks like a pretty diverse spice that you can use in both sweet and savory.

      • Reply Anne Camille February 9, 2013 at 8:08 am

        Definitely try it! If you’ve ever had chai tea, you’ve likely had cardamom.

  • Reply mandymunroe February 10, 2013 at 11:35 am

    This sounds fabulous, cant wait to try! – but don’t shy away from Cardamom. My hubby adds them to curries, rice, shortbread and we’ve also had them in cocktails.

    • Reply lattesandleggings February 10, 2013 at 12:03 pm

      I know! I really need to start incorporating cardamom in recipes. It’s such a great spice from what I hear. Now to find a reasonably priced one lol.

  • Reply Allie @ The Nutritional Epiphany February 12, 2013 at 2:48 am

    I need to find a place that sells smoked paprika, too. You are so so right. And parsnips are more delicious than you would think! Once I bought a bag full of them that was almost like a variety pack – it was parsnips in ton of different colors… that would make for a great photo!

    • Reply lattesandleggings February 12, 2013 at 7:34 am

      Wow never seen different colored parsnips before. So cool!

  • Reply The Thaw: Pan Seared Skin Salmon with Parsnip Puree, Roasted Asparagus, and Orange Butter Sauce | Fiery Ginger March 3, 2013 at 3:38 pm

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