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Roasted Carrots and Parsnips

Roasted Parsnips and Carrots is a healthy dish that goes great with almost any meal! A great way to make your vegetables without them getting soggy. 
Course Side Dish
Cuisine English
Keyword Roasted Parsnips, Side, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 96kcal
Author Echo Blickenstaff

Ingredients

Instructions

  • Preheat oven to 425 degrees.
  • Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.
  • Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.
  • Spread onto a baking sheet.
  • Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.

Nutrition

Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 388mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5232IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg