Roasted Carrots and Parsnips

Carrots used to be one of the only vegetables I ate when I was that weird? Looking back, it was probably because they have a slightly tangy, earthy taste - pleasing to a young picky eater. Thankfully my pallette has expanded dramatically since then, and I now enjoy pan-roasted vegetables of all kinds, like these Barefoot Contessa-inspired roasted carrots and parsnips.

Parsnips and carrots are similar in that they're both root vegetables, but I find parsnips to be sweeter and more flavorful than its cousin. I love making this as a healthy side for dinner, and I hope you will, too! Here's the recipe.

Roasted Carrots and Parsnips

  • 1-2 pounds parsnips, peeled
  • 1-2 pound carrots, unpeeled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons black pepper

1. Preheat the oven to 425 degrees.

2. Cut the parsnips and carrots in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. 

3. Place the cut vegetables on a sheet pan in one layer. Add the olive oil, salt, and pepper and toss well with your hands. 

4. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender and browning. 

Feel free to add some parsley or dill, for a little added flavor. Enjoy!


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