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Roasted Carrots and Parsnips 

March 11, 2016

Yup I still had a whole ‘nother parsnip to use.  Parsnip #1 was used in Latkes.  This time I chopped them and combined them with the carrots I had and just roasted them in the oven.  They are softer than the carrots so their cook times weren’t matched to my liking.  You can easily substitute potatoes in here as well.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 20-40 min
Total Time: 35-45 min
Yield: 2-3 servings
Taste: Ok



1 lb parsnip
1/2 lb carrots
2 tbs olive oil
1-2 tsp kosher salt
1 tsp black pepper
1 tbs fresh dill or parsley


1) Preheat oven to 400 degrees F.

2) Peel parsnip and carrots.  Remove tops and bottoms.  Cut parsnip lengthwise 1/2-inch to 1-inch diameters and 2-inches long.  Cut carrots to similar dimension to ensure closer cooking time.

3) Place the cut vegetables on a baking sheet. Add the olive oil, salt, and pepper and toss well.

4) Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.

5) Sprinkle with dill or parsley and serve hot.

Source: Heidi’s kitchen


From → Side Dish

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