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simply roasted parsnips featured

Simply Roasted Parsnips with Carrots

If you love roasted vegetables, you won't want to miss this simply roasted parsnips with carrots recipe. It's quick, easy, and oh-so-tasty!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 1 cup
Calories 760 kcal

Ingredients
  

  • 6 Parsnips
  • 3 or more Carrots (I only had 3)
  • Non-stick Cooking Spray
  • Kosher Salt

Instructions
 

  • Preheat the oven to 425 degrees.
  • Peel and cut the parsnips and carrots.
    6 Parsnips, 3 or more Carrots (I only had 3), Kosher Salt
  • I cut them in rounds and left the thinner parts of the roots for raw snacking and the baby. (If I roast them in strips he can hold them better. More on that later.)
  • Line a large cookie sheet with aluminum foil and spray with non-stick spray. Place the parsnips and the carrots, but don't overcrowd the sheet or they'll steam instead of roast.
    Non-stick Cooking Spray
  • Roast for 15 minutes then shake the sheet and flip over the parsnips. If you miss a few it's not that big of a deal.
  • Roast for another 10-15 minutes. Remove and let cool for a few.
  • That's it! ½ hour to a nice snack or a fabulous side dish!

Nutrition

Calories: 760kcalCarbohydrates: 182gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 584mgPotassium: 3968mgFiber: 50gSugar: 52gVitamin A: 25059IUVitamin C: 167mgCalcium: 385mgIron: 6mg
Keyword carrot, Parsnip
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