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+ servings

Berbere Burnt Parsnips & Carrots

Damaris Phillips
These Ethiopian-spiced root vegetables are tasty and spicy. Serve right away and amaze your friends!
5 from 1 vote
Course Side
Cuisine Vegetarian
Servings 6 servings


  • 3 carrots peeled
  • 2 parsnips peeled
  • 2 tablespoons refined coconut oil
  • 2 teaspoons honey
  • 1/2 to 1 teaspoon berbere spice blend
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


  • Cut the carrots and parsnips into thirds and then cut each third lengthwise into halves or quarters depending on the width. This should make spears that have at least one flat side. In a cast-iron skillet, heat the coconut oil over medium heat. When it is hot, place the carrots
 and parsnips in the oil flat side down and cook, without turning, until tender. The cut side will be very, very dark. Some may even call it burnt. Don’t worry, it will taste great! Add the honey, berbere, and 1/4 cup (60 ml) water to the skillet and stir. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with chopped parsley. Serve right away to your impressed and amazed friends!
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