Needing a simple and easy side dish? These Oven Roasted Carrots and Parsnips are a great addition to any meal. You can easily prepare the rest of your meal while these are roasting in the oven.
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I don’t know about you but this girl right here loves oven-roasted vegetables. I’m a huge fan of root vegetables so it was only natural that I make Oven Roasted Carrots & Parsnips. In complete transparency though, this was basically all I had on hand. Momma needs to get groceries!
What I love about oven roasting vegetables is how easy it is and I always make more than we need so I have leftovers to use in different recipes. Efficiency is my middle name. 🙂
Speaking of making more than we need…
I cut up some of these oven-roasted vegetables the next day and sauteed them in a skillet with a handful of kale while a fillet of white fish was baking in the oven. There was some quinoa left from another meal which I simply warmed in the microwave. All of this was layered in a pasta bowl with a splash of balsamic vinegar and, “ta-da”, lunch was done! Isn’t that pretty?!
As we become friends, you will definitely see that I am very frugal. I mean that in a good way. 🙂 I don’t like waste so I get pretty creative with some of my dishes. God bless Jack for being a good sport and helping me taste-test recipes. His scoring system is fairly straight forward. I get a “you can definitely make that again”, “it needs a little work”, or “I won’t be upset if you scratch that one”, LOL.
In the notes section of the recipe card, there are some additional vegetables listed that can be oven-roasted. Get creative with seasoning as well. I never met an Italian dish I didn’t like so that was my “go-to” seasoning for these vegetables. I would love to see what you create! Leave me a comment and a photo.
Until next time…Cheers!
Oven Roasted Carrots and Parsnips
Once you oven roast your veggies, you will never make them any other way! Super simple and yummy, too.
Ingredients
- 6 Parsnips, cut in half lengthwise
- 6 Carrots, cut in half lengthwise
- 3 Tbsp. Olive Oil
- 1 Tbsp. Italian Seasoning
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Place carrots and parsnips on parchment paper.
- Drizzle olive oil on top of vegetables and sprinkle with Italian seasoning.
- Bake at 400 degrees for approximately 40 minutes depending on how crisp or tender you like your vegetables.
Notes
Feel free to roast any of your favorite root vegetables or other favorites such as cauliflower, mushrooms, broccoli, zucchini, etc.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 148Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 37mgCarbohydrates 21gFiber 5gSugar 6gProtein 2g
Nutritional data is not always accurate.
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