I like this presentation because there is so much variety of texture between the soft thicker tops and more cooked tips of each piece of vegetable. Roasted Carrots and Parsnips.
Ingredients
- 2 pound carrots (halved lengthwise but left unpeeled)
- 3 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1½ pound parsnips (peeled and halved or quartered, depending on size)
- coarse salt and freshly ground pepper
- 2 tablespoon thyme leaves
Directions
Preheat oven to 400 degrees F. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Drizzle half of the oil over them, then turn them over and drizzle the rest of the oil for an even coating. Season generously with salt and pepper, then sprinkle the thyme leaves over everything.
Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Remove them from the oven and transfer them to a serving platter, with an additional sprinkling of salt, and a drizzle of olive oil (optional). Serve warm.
I love this spin on the traditional pot pie. It looks delicious. I’m an Editor of the recipe site RecipeLion.com and I just finished a blog post about turkey pot pie that links to your recipe. Enjoy.
http://blog.recipelion.com/how-to-make-a-pot-pie-use-up-your-turkey-leftovers/
Mmmmmm. All day, every day mmmm! Adding the apples is genius! Sounds like the nice sweet, tart bite to go with buttery crust.
Call me un-pilgrim, but I did not grow up eating turkey, my father only liked ham, and did his pineapple clove love to the pig each year. I guess what I am saying is I just do not jump on turkey if I cross its path in the market, but this has just swayed me to kneel to your creative turkey alter…I mean post! (please no religious hate mail for bad use of metaphor)
PS- I make a darn good Sweet Potato Apple soup, and am altering it for a ‘Pie’ contest next month…
I need to make some now. I love turkey pot pies sans cannibas and this just sounds amazing. Adding the apples is pure genius and so in keeping with the seasons bounty.
Yum! Love the idea of apples in the pot pie! If you added a bit of curry paste/powder it would be reminiscent of mulligatawny.
This recipe is perfect for the day after Thanksgiving! You should enter it in the Better Recipes’ Thanksgiving Recipe Contest.
As soon as I saw that I started laughing. It started with a snicker and then rolled into a full laugh.
Great looking pot pie, but I didn’t see where you put the cannibas in. (Sorry, I’m incorrigible.)
Seriously, that is a mean sounding pie and I love the thick dumplings.
I am doing a TV cooking segment the day before Thanksgiving… The topic is “Turkey Leftovers” —I am going to be preparing 3 dishes & I think the audience would really like this one…I’m in biscuit making land here, and the fact that they are “drop” biscuits, makes them even better. I will give the recipe a try—are you okay with me using it on the show if it works out?
Of course, go right ahead. GREG
Too much! Your the bees knees and this pot pie is the cat’s pajamas — or am I in the wrong era? On the wrong ship? Either way, mozey on over here sailor cause this is my kind o’ dish!
This is bookmarked for the day after Thanksgiving, perfectly delicious pot pie!
Apple in pot pie? Now this is something i can get behind on. It’s definitely an awesome pairing with the turkey. Since Thanksgiving is coming up soon, this gives me an idea i can do with all the leftover turkey I’m going have. ;-D
Cheddar and apples seem to be all the rage these days. If we can have cheese w/ out apple pie, why not with our apple pot pie? Makes sense to me
Simple, comforting, unique
This looks most delich! Would wolf this down so fast your plates would be spinning!! MMMMmmmm… who needs Thankgiving when turkey and apples can go all year around if you work them right.. Thank you for such a great idea!
that makes me want thanksgiving to be here now! that looks delicious