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Roasted Carrots and Parsnips

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Roasted carrots and parsnips are a simple and flavorful side dish with tender interiors and caramelized edges, highlighting their natural sweetness and earthy taste.

Ingredients

  • 3 cups carrots (peeled and cut into sticks or chunks)
  • 3 cups parsnips (peeled and cut into similar-sized pieces)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic (optional, minced or whole)
  • 1 teaspoon fresh thyme or rosemary (optional)
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Peel and cut carrots and parsnips into evenly sized pieces.
  3. Place vegetables on a baking sheet.
  4. Drizzle with olive oil and season with salt and black pepper.
  5. Add garlic and herbs if using, then toss to coat evenly.
  6. Spread vegetables in a single layer.
  7. Roast for 25–30 minutes, turning halfway through, until tender and caramelized.
  8. Drizzle with honey or maple syrup during the last 5 minutes if desired.
  9. Remove from oven and serve warm.

Notes

  • Add other root vegetables like sweet potatoes or beets for variety.
  • Use spices such as cumin or paprika for extra flavor.
  • Toss with balsamic vinegar before roasting for a savory twist.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in the oven or skillet to maintain crispness.

Nutrition

Find it online: https://thefamilycooking.com/roasted-carrots-and-parsnips/