Carrots and Parsnips
With the arrival of fall and winter, it is nice to enjoy some of the root vegetables that are more common to cooler weather. Carrots and their fair cousin—parsnips—are perfect for this.
If you haven’t ever tried a parsnip, you are really missing out. These sweet, pale tubers are similar in shape to a carrot but are more white—like most turnips. When roasted, both carrots and parsnips caramelize nicely, gaining a nice golden brown color and a rich, nutty, sweet flavor. They are a perfect side dish to enjoy with any meal.
This is a very simple recipe and you can apply the same technique to almost any vegetable.
Roasted Parsnips and Carrots
Prep Time: 10 minutes
Cook Time: 15 minutes
25 minutes
Number of servings: 4
Per Serving 186 calories
Fat 7 g
Carbs 30 g
Protein 2 g
Delicious Fall Root Vegetables
Ingredients
Directions
Preheat oven to 425° F.
Peel carrots and parsnips, then cut into consistently-sized coins. Toss in olive oil and season as desired.
Roast for about 15 minutes, stirring half-way through the cook time to promote even browning.
Cook until desired color.
* These are also excellent seasoned with lemon pepper, garlic salt, curry, or fresh herbs.
