Oven-Roasted Parsnips and Carrots

Oven-Roasted Parsnips and Carrots Recipe
Roast parsnips and carrots for a quick and easy side to a family meal. This recipe makes a flavorful dish and only requires 5 ingredients.

Yield:

8 Servings

Nutritional Information

Calories 113
Fat 6 g
Satfat 0 g
Protein 1 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 0 mg
Sodium 192 mg

Ingredients

1 pound carrots, peeled and trimmed
1 pound parsnips, peeled and trimmed
3 tablespoons vegetable oil
Salt
3 cloves garlic, finely chopped
1 teaspoon dried thyme

Preparation

Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.

Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.

Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.

Note:

September 2007
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