Roasted Carrots and Parsnips Recipe

Name: Roasted Carrots and Parsnips Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 pound (450g) carrots, washed and trimmed; 1 pound (450g) parsnips, washed and trimmed; 2 cloves garlic, sliced thin; 2 tablespoons olive oil; Pinch of salt and pepper

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 4

Cost: $1.94 /serving

Author : Kristina Todini, RDN

roasted root vegetables

Ingredients

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1 pound (450 grams) carrots, washed and trimmed1 pound (450 grams) parsnips, washed and trimmed2 cloves garlic, sliced thin2 tablespoons olive oilPinch of salt and pepper

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Instructions

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Step 1

Preheat oven and prep vegetables: First, preheat the oven to 400 degrees F (200 C). While preheating, wash the carrots and parsnips to remove any dirt. You don't need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it's best to wash them. Then cut the root vegetables into slices or strips so they are similar sizes.

Step 2

Coat vegetables in oil and season: Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper.

Step 3

Roast vegetables until they are fork tender and starting to brown: Lastly, roast the vegetables for around 20-30 minutes, tossing halfway through. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges. Roasted carrots and parsnips should be served immediately or cooled to use as a topping for salads or bowls.