We’re obsessed with roasted veggies! Yes, of course, you all know we have an abnormal love affair with veggies –and don’t worry, we don’t expect you to become obsessed with them too! But truthfully, when you roast veggies they become insanely sweet, caramelized and for lack of a better word, super delicious, and we can’t wait for you to try these Roasted Parsnips and Carrots! Plus nothing says easy, peasy, deliciousness like cooking up a veggie that’s easy to find when it’s in season – hello parsnips! We love their nutty taste. They look like white carrots (and taste like nuttier-flavored carrots, too!) and are nutritious! They are rich in vitamin C (who doesn’t need an immune boost?!), vitamin K (hello strong bones) and folate (for healthy cell growth)– so dig in and enjoy with this recipe for Roasted Parsnips and Carrots!
Pssst… looking for more healthy and delicious recipes? Please feel free to search this site! And here are a few to try…
Spaghetti Squash with Red Lentil Pumpkin Sauce
Black Bean Quinoa Chili with Avocado
Roasted Parsnips and Carrots
Makes 6 Servings
INGREDIENTS
4 parsnips, peeled and cut into large sticks
3 carrots, peeled and cut into large 1/2 inch pieces
Olive oil in a spray canister
1 clove garlic, minced
1/4 tsp kosher salt
Ground pepper, to taste
1 tbsp chopped fresh sage
DIRECTIONS
- Preheat oven to 450 degrees F.
- Place the parsnips and carrots on a baking sheet and spritz with olive oil until evenly coated. Using your hands toss them and then sprinkle the garlic, salt, and black pepper.
- Place in the oven until parsnips and carrots are tender, which will vary depending on the exact thickness of your veggies. Check after 20 minutes but it may range anywhere from 20-40 minutes depending on the size of your veggies. Transfer into a mixing bowl, and toss with sage.
NUTRITION FACTS: 112 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 128 mg sodium, 27 g carbs, 7 g fiber, 8 g sugar, 2 g protein
- 4 parsnips, peeled and cut into large sticks
- 3 carrots, peeled and cut into large ½ inch pieces
- Olive oil in a spray canister
- 1 clove garlic, minced
- ¼ tsp kosher salt
- Ground pepper, to taste
- 1 tbsp chopped fresh sage
- Preheat oven to 450 degrees F.
- Place the parsnips and carrots on a baking sheet and spritz with olive oil until evenly coated. Using your hands toss them and then sprinkle in the garlic, salt, and black pepper.
- Place in the oven until parsnips and carrots are tender, which will vary depending on the exact thickness of your veggies. Check after 20 minutes but it may range anywhere from 20-40 minutes depending on the size of your veggies. Transfer into a mixing bowl, and toss with sage.