Looking for a simple and nourishing side dish? Roasted vegetables are simple to make and are nourishing and delicious. Roasting vegetables adds a yummy caramelization and highlights the naturally sweet flavors, while the texture makes them a favorite even among the pickiest of eaters.
Carrots and parsnips are delightful when roasted and luckily they’re almost always in season. They are both nutritional powerhouses of the parsley family and have anti-inflammatory properties.
Carrots are high in beta carotene (which your body will convert into vitamin A), vitamin K, and potassium, and are rich in phytonutrients.
Parsnips have high levels of vitamins C and K, and are a great source of fiber.
This recipe is easily doubled and is a great choice to make in a large batch to have on hand for the whole week.
Roasted Carrots and Parsnips
Ingredients: 4 servings
-
1 pound of carrots
-
1 pound of parsnips
-
3 tablespoons of olive oil or avocado oil
-
Salt to taste
Instructions:
-
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or silicone mat for easy clean-up.
-
Scrub or peel carrots and parsnips. Cut them into ‘fry’ shapes about 2 inches long.
-
Toss carrots, parsnips, and oil in a bowl until veggies are well coated.
-
Place veggies on the baking sheet in a single layer. Sprinkle with salt.
-
Bake at 450 degrees for 10 minutes.
-
Remove the pan from the oven and use a spatula to flip the carrots and parsnips.
-
Return the pan to the oven and bake for another 8 to 10 minutes. Watch carefully to avoid burning.
These make a great side dish as written. Since they are cut into fry shape they are also fun to dip into ketchup or curry sauce.
It is also easy to change the flavor profile of them with just a small addition of herbs and spices. Give these a try:
-
Thyme (thyme and carrots are a classic combination)
-
Garlic and onion powder
-
A little dusting of cumin and dried oregano
-
Toss with fresh tarragon and goat cheese once it comes out of the oven
-
Add a drizzle of honey and a pinch of cinnamon
These roasted carrots and parsnips pair nicely with grilled fish, meatloaf, or even burgers. They reheat easily in a toaster oven or a frying pan. Try any leftovers topped with a fried egg for breakfast.
About the Author
Karen Deputy, NTP—Karen became a Nutritional Therapy Practitioner after her own medical crisis and autoimmune diagnosis led her on a journey of discovering how vital proper nutrition is to feeling happy and healthy. She became passionate about helping others regain their energy and sense of well-being through food and lifestyle choices. Karen lives in Southern California with her family and can be found outdoors most of the time. She loves helping clients find the joy of creating delicious foods that nourish their mind, body and spirit. Read more about Karen.
