Roasted Carrots and Parsnips
User Reviews
5
Roasted Carrots and Parsnips
Description
This Roasted Carrots and Parsnips recipe calls for peeled and quartered large carrots and parsnips that are tossed with neutral cooking oil, rosemary, thyme, and kosher salt for flavor. The vegetables are spread out on a baking sheet and roasted at 425°F for 20-30 minutes, turning once to promote even roasting. The result is tender roots with lightly browned, caramelized edges that highlight their natural sweetness and the herbal seasoning.
Pre-cutting and storing the prepared vegetables in the fridge allows for convenient cooking on demand. Roasted leftovers keep well refrigerated for up to a week or may be frozen for longer storage. Versatility is built in by suggesting alternate seasonings like ranch dry mix or a drizzle of hot honey for sweet and spicy variations.
This straightforward side dish pairs well with many mains and can be prepared in batches to save time. The careful attention to peeling, cutting out fibrous parts of parsnips, and roasting technique ensures pleasant texture and flavor in the finished dish.
Ingredients
- 4 parsnip large
- 4 carrot large
- 2 Tablespoons neutral cooking oil olive, sunflower, canola, grapeseed, generic cooking oil
- 3 teaspoons rosemary
- 2 teaspoons kosher salt
- 1 teaspoon thyme
Instructions
- Preheat oven to 425 degrees. Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.
- Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
- Spread onto a baking sheet.
- Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.
Notes
- Peel and cut carrots and parsnips ahead, storing them airtight in the refrigerator until ready to roast.
- Cooked roasted carrots and parsnips store well in the fridge for about a week or can be frozen for up to six months.
- Experiment with different seasoning blends, such as a dry ranch mix or adding hot honey for a sweet-spicy profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 643mg | 27% |
| Potassium | 388mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5232IU | 105% |
| Vitamin C | 15mg | 17% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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