Roasted Carrots and Parsnips is a healthy dish that goes great with almost any meal! A great way to make your vegetables without them getting soggy.
Roasted Carrots and Parsnips
Roasted Carrots and Parsnips are a colorful, healthy, and delicious side dish for beef, pork, or poultry. I have to admit that parsnips have not been a regular part of my diet over the years, but after doing a little research and experimenting, I have found parsnips are delicious and have great health benefits.
Health Benefits of Parsnips
Parsnips are root vegetables similar to carrots, but they are sweeter and juicier. They are high in dietary fiber, anti-oxidants, vitamin C, and are rich in many B-complex vitamins. Parsnips also contain the minerals iron, calcium, copper, potassium, manganese and phosphorus. Similarly, carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium and antioxidants. Put it all together and you are serving something you can feel good about!
Best Cooking Oil for Roasting Vegetables
I love roasting vegetables. Roasting brings out the natural sweet flavors of vegetables and keeps the vegetables firm, not soggy. When roasting vegetables, it is important to use the right kind of oil. Cooking oils have a “smoke point.” When oil reaches it’s smoke point, it begins to emit smoke, changes to a bitter flavor and smell, and changes color. Because these vegetables roast at a high temperature, it is best to use an oil that can tolerate high temperatures. These oils include peanut oil, sunflower oil, canola oil, safflower oil, and soybean oil.
Menu Plan: Make It A Meal
Make these Roasted Carrots and Parsnips part of a delicious meal by putting them on the side of our Sunday Pot Roast made in your Instant Pot, or our Tri-Tip Roast. Both are flavorful, juicy, tender beefy options as a main dish. From there, some bread. Like Mom’s Homemade Rolls or our Best Dinner Rolls from Scratch. For dessert, how about Coconut Cream Pie from Scratch or Instant Pot Chocolate Lava Cake. You’re welcome. Your menu is planned.
How to Make Roasted Parsnips and Carrots
- Preheat oven to 425 degrees.
- Peel parsnips and carrots. Quarter the carrots and parsnips lengthwise, and then cut in approximately 2 inch sticks.
- Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
- Spread onto a jelly roll size baking sheet (1/2 sheet cake).
- Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.