Roasted Carrots and Parsnips
User Reviews
4.8
12 reviews
Excellent
Roasted Carrots and Parsnips
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Roasted carrots and parsnips tossed with a mixture of olive oil, honey, garlic, lemon juice, and rosemary and caramelized to perfection in the oven. It requires only one sheet pan and makes a healthy and easy side that is mess-free. Serve them with a delish homemade honey mustard dressing!
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Ingredients
- 2 lbs carrots and parsnips (1 lb each), peeled and cut into 3-4 inch long sticks and ½ to ¾-inch thick
- 4 garlic cloves minced (about 1 tbsp) – if using garlic powder, use only ¾ tsp
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 teaspoon honey or maple syrup, for a vegan and paleo version
- ½ teaspoon salt and ½ teaspoon pepper (plus ⅛ teaspoon cumin or Mexican chili powder if desired -- optional)
- ½ teaspoon chopped Rosemary
For the honey mustard dressing: OPTIONAL
- 1 tablespoon honey
- 2 teaspoon Dijon mustard
- ½ tablespoon balsamic vinegar
- ½ tablespoon olive oil
Instructions
- Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to ⅔-inch thick.
- Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.
- Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.
- Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.
Notes
- Recipe Tips
- Make-Ahead and Storage
- You can make roasted carrots and parsnips recipe ahead. Just make sure to let it cool before storing in an airtight container in the fridge for up to 4 days.
- Freezing is not ideal because they may become mushy once thawed and reheated.
- Make sure to not cut veggies too thin. If you prefer, cut them into rounds instead of sticks. Yet, they must be not less than ½-inch think and not more than ¾-inch thick. Otherwise, you’ll have to cook them longer.
- Toss all ingredients very well in order to cover veggies evenly.
- Always preheat oven.
- Use an oil with a high smoke point. Some oils such as grapeseed, coconut, sesame, and extra virgin olive oil have a low smoke point and are not ideal for roasting which requires a temperature of 400 F and above.
- To make this recipe also vegan and paleo, use maple syrup instead of honey.
Nutrition Information
Show Details
Calories
103kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
239mg
(10%)
Potassium
369mg
(11%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
18944IU
(379%)
Vitamin C
9mg
(10%)
Calcium
40mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 239mg | 10% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 18944IU | 379% |
| Vitamin C | 9mg | 10% |
| Calcium | 40mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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