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Roasted Carrots & Parsnips

Roasted Carrots & Parsnips

This Easter side dish is simple yet impressive.

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(9)
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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 pound carrots, peeled
  • 1 pound parsnips, peeled
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • ¼ cup chopped fresh parsley

Directions

  1. Heat oven to 425°F.
  2. Cut carrots and parsnips in half then in half lengthwise. Place on large rimmed baking pan toss with olive oil. Season with salt and pepper. Bake 30 to 40 minutes or until parsnips are tender, stirring once.
  3. Sprinkle with parsley.

RECIPE NUTRITION INFORMATION

Per Serving

Calories90

Protein1g

Carbohydrates14g

Fiber4g

Sugars5g

Fat3.5g

Cholesterol0mg

Sodium40mg

Saturated Fat0.5g

REVIEWS OF THIS RECIPE

Roasted Carrots & Parsnips