AuthorAmber L.If you've never tried roasted carrots and parsnips, I'm telling you, they will change your life. They are delicious and sweet and pair nicely as a hot side dish or just as a yummy snack right out of the fridge.
Ingredients
Directions
Heat oven to 350F
Wash carrots and parsnips and chop into ~1/2 inch slices
Add carrots and parsnips to a baking sheet, toss with olive oil and sprinkle with salt
Cook carrots for 30 minutes, remove from oven and use a spatula to stir and flip carrots and parsnips. (It's fine if all the carrots aren't turned over, but stirring them up a bit helps ensure they cook more evenly). Return to oven and cook for an additional 15-30 minutes. If you cut your carrots on the thicker side, you may need a bit more time to get your carrots nice and browned.
Roasted carrots and parsnips pair nicely with so many dishes. I love as a side with roasted chicken, beef brisket, and baked salmon. I also love these sweet, browned treats as a delicious cold snack right out of the fridge. I often cook a double batch so I have plenty of leftovers for snacking.
Servings 6
Ingredients
Directions
Heat oven to 350F
Wash carrots and parsnips and chop into ~1/2 inch slices
Add carrots and parsnips to a baking sheet, toss with olive oil and sprinkle with salt
Cook carrots for 30 minutes, remove from oven and use a spatula to stir and flip carrots and parsnips. (It's fine if all the carrots aren't turned over, but stirring them up a bit helps ensure they cook more evenly). Return to oven and cook for an additional 15-30 minutes. If you cut your carrots on the thicker side, you may need a bit more time to get your carrots nice and browned.
Roasted carrots and parsnips pair nicely with so many dishes. I love as a side with roasted chicken, beef brisket, and baked salmon. I also love these sweet, browned treats as a delicious cold snack right out of the fridge. I often cook a double batch so I have plenty of leftovers for snacking.
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