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–+ servings
Roasted Carrots and Parsnips

Irresistibly Easy Roasted Carrots and Parsnips Recipe

This roasted carrots and parsnips recipe is a simple, delicious side dish that combines sweet and earthy flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Vegetarian
Servings 4 servings
Calories 120 kcal

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large bowl
  • knife
  • cutting board

Ingredients
  

For the Vegetables

  • 4 medium Carrots or baby carrots
  • 4 medium Parsnips or sweet potatoes

For the Seasoning

  • 2 tablespoons Olive Oil extra virgin recommended
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Black Pepper freshly ground
  • 2 teaspoons Fresh Herbs Thyme or Rosemary, optional substitutions: oregano or parsley

Instructions
 

Cooking Instructions

  • Preheat your oven to 425°F (220°C).
  • Wash, peel, and cut the carrots and parsnips into uniform 2-inch pieces.
  • In a large bowl, toss the cut vegetables with olive oil, salt, pepper, and fresh herbs until evenly coated.
  • Line a baking sheet with parchment paper and spread the seasoned vegetables evenly.
  • Roast in the oven for 25-30 minutes, stirring halfway through until they are golden brown and tender.
  • Serve warm, optionally drizzled with balsamic glaze or sprinkled with feta.

Notes

For a delightful crunch, consider adding a sprinkle of toasted nuts when serving.

Nutrition

Serving: 150gramsCalories: 120kcalCarbohydrates: 23gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 13000IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword Caramelized Veggies, comfort food, Easy Side Dish, Healthy Vegetables, Quick Recipe, Roasted Carrots and Parsnips
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