Roasted Parsnips and Carrots
Servings
4Serving size
about 4 ounces veggiesThis recipe can easily be multiplied or cut in half and keeps well, refrigerated, for 3-4 days. Great hot or cold.
Ingredients
| 8 ounces Carrots, raw (peeled and sliced into rounds) |
| 8 ounces Parsnips, raw (peeled and sliced into rounds) |
| 1 Tbsp. Olive oil |
| 1 tsp. Dried rosemary |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven.
Reduce the oven heat to 375°F.
Roast the carrots and parsnips for about 20 to 25 minutes, stirring once or twice, until the carrots and parsnips are slightly soft and are lightly browned.
Serve hot or allow to cool and then refrigerate.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
While this recipe is cooking your house will fill up with the lovely aroma of rosemary. Great hot or cold, take this dish to your next potluck: easy, colorful and delicious.
This recipe seems deceptively simple and those are the best dishes usually. The carrots and parsnips speak for themselves with great sweet flavors of the veggies that is made better with a bit of rosemary and the slight caramelization of roasting.
The instructions call for cutting the veggies into rounds, but if you have smaller carrots and parsnips or those that are fat at one end and tapered at the other, cut full rounds at the tapered end and half or quarter rounds depending on the size at the base. The goal is to have your cut carrots and parsnips all about the same size.