Herb Roasted Carrots & Parsnips

Herb roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Then add parsnips for a peppery, nutty flavor.

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Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them.

It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood.

These herb roasted carrots and parsnips are coated in olive oil as per usual and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!

Fresh Spring Side Dishes

• Greek Spinach Salad from Palatable Pastime
• Lemon Poppyseed Scones from Art of Natural Living
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Strawberry Spinach Salad from That Recipe

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HERB-ROASTED CARROTS & PARSNIPS

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Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks
• 1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks
• 2 Tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme
• 1 tsp salt
• 1 tsp pepper
• 2 tsp lemon juice, optional

Directions

1. Preheat oven to 450 degrees F.
2. Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
3. Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.

Source: Adapted from Averie Cooks.