Description
Roasted Carrot and Parsnip Medley: A flavor-packed dish featuring beautifully caramelized root vegetables, perfect for any dining occasion.
Ingredients
Scale
- 1 lb carrots, peeled and cut into sticks
- 1 lb parsnips, peeled and cut into sticks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon honey (optional, for added sweetness)
Instructions
- Prepare the vegetables by washing, peeling, and slicing them into uniform sticks.
- In a mixing bowl, toss the carrots and parsnips with olive oil, salt, pepper, and thyme.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Spread the seasoned vegetables evenly on the baking sheet in a single layer.
- Roast for 25-30 minutes, tossing halfway through for even cooking.
Notes
- Experiment with other herbs or root vegetables for added flavor and variety.
- Adjust roasting time based on the thickness of the vegetable sticks.
- Serve warm as a side or let cool to incorporate into salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted carrots, parsnip medley, healthy side dish, roasted vegetables, autumn recipes