Roasted Parsnips and Carrots

Try to use carrots and parsnips of similar size to allow for even cooking. Trimming only the stem ends and cutting the vegetables in half lengthwise creates elegant, tapered presentation. The vegetables also cook faster when halved.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 medium carrots, stem ends trimmed, peeled, and cut in half lengthwise
  • 8 medium parsnips, stem ends trimmed, peeled, and cut in half lengthwise
  • ¾ cup vegetable stock
  • 2 Tbsp. butter, cut into small pieces
  • ½ tsp. salt
  • 1 Tbsp. chopped fresh parsley

Directions

  • Heat oven to 375°F.
  • Place carrots, parsnips, stock, butter, and salt into a rimmed baking sheet. Cover with aluminum foil and roast until the vegetables are soft, about 45 minutes.
  • Uncover and continue roasting until vegetables brown lightly, 10–15 minutes more. Sprinkle with parsley before serving.

Recipe Information

Serves: 4

Ingredients

  • 8 medium carrots, stem ends trimmed, peeled, and cut in half lengthwise
  • 8 medium parsnips, stem ends trimmed, peeled, and cut in half lengthwise
  • ¾ cup vegetable stock
  • 2 Tbsp. butter, cut into small pieces
  • ½ tsp. salt
  • 1 Tbsp. chopped fresh parsley

Directions

  • Heat oven to 375°F.
  • Place carrots, parsnips, stock, butter, and salt into a rimmed baking sheet. Cover with aluminum foil and roast until the vegetables are soft, about 45 minutes.
  • Uncover and continue roasting until vegetables brown lightly, 10–15 minutes more. Sprinkle with parsley before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat6g
Saturated Fat4g
Cholesterol15mg
Sodium470mg
Total Carbohydrate41g
Dietary Fiber11g
Sugars6g
Protein3g