Roasted Carrots and Parsnips

Are you in need of a tasty and healthy side dish recipe? Roasted vegetables are easy to prepare and are healthy and tasty. Roasting any vegetable brings a yummy caramelization, and it brings the natural sweetness out of the vegetables, and the texture makes it a favorite amongst even choosy people.

Crisp carrots and parsnips are best eaten roasted, and fortunately, these two vegetables are almost always available on the market. Both are rich in nutrients belonging to the parsley group of herbs and are known for their anti-inflammatory nature.

Carrots are a good source of vitamin A (although your body will have to convert the beta carotene it finds in carrots into vitamin A), vitamin K, and potassium, and are packed with phytonutrients.

This root vegetable contains quite a lot of vitamins C and K and is fiber-rich.

This recipe can be easily multiplied and is excellent to make in large quantities to feed an entire week.

Delicious Roasted Carrots and Parsnips Recipe

Ingredients: 4 servings

1. 1 pound of carrots
2. 1 pound of parsnips
3. Three tablespoons of olive oil or avocado oil
4. Salt to taste

Instructions

1. You should preheat the oven to 450 degrees. It is recommended to place the dough on a baking sheet lined with parchment paper or a silicone mat.
2. Carrots and parsnips should be washed through and through; some need only to be washed, while others need to be peeled. Reduce them to a ‘fry’ style which is 2 inches in length.
3. At this stage, freely toss carrots, parsnips, or any other vegetables you intend to use in the bowl, making sure they are well covered with oil.
4. Arrange the vegetables on the baking sheet in one layer only. Sprinkle it with salt.
5. Preheat the oven to 450 degrees; bake for 10 minutes.
6. Take the pan out of the oven, and using a spatula, gently turn the carrots and parsnips over.
7. Put the pan back into the oven and bake for the second time for another 8-10 minutes. Beware of getting burnt while preparing your food.

These are excellent served as a side dish when prepared in this manner. When they are cut into fry shapes, they can also be enjoyed by kids when brought in ketchup or curry sauce.

They also can be easily transformed from one type of taste to another by supplementing them with a small amount of herbs and spices. Give these a try:

Another vegetable is carrots (thyme is traditionally combined with carrots)

1. Garlic and onion powder
2. A little dusting of cumin and dried oregano and, again, a little more of the same.
3. Mix with fresh tarragon and goat cheese immediately after the tossing process is completed out of the oven.
4. Put a little honey on it, and sprinkle a little cinnamon on it.

These roasted carrots and parsnips are also great served with grilled fish, meatloaf, or just burgers. It could be reheated in a toaster oven or a frying pan easily. As for the use of leftovers, one suggestion is to have it for breakfast with a side of fried egg.