Roasted Parsnips and Carrots

Roasted Parsnips and Carrots
  • PREP TIME
    10 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    53

Elevate your vegetable game with these caramelized roasted parsnips and carrots, infused with aromatic herbs and a touch of garlic butter. A simple yet elegant side dish that celebrates the natural sweetness of root vegetables.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    31 mg
  • Fiber
    9 g
  • Protein
    3 g
  • Saturated Fat
    9 g
  • Sodium
    211 mg
  • Sugar
    11 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

02

Step

In a large bowl, toss the carrots and parsnips with olive oil. Season generously with salt and pepper, ensuring even coverage. (5 minutes)

03

Step

Spread the vegetables in a single layer on a 10x15-inch baking sheet. Avoid overcrowding to ensure proper browning. (2 minutes)

04

Step

Roast in the preheated oven, stirring every 15 minutes, until the vegetables are tender and beautifully browned, approximately 40 to 45 minutes. (45 minutes)

05

Step

While the vegetables are roasting, prepare the herb butter. In a small bowl, combine the softened butter, shallot, chives, rosemary, thyme, and minced garlic. Mix well until thoroughly combined. (5 minutes)

06

Step

Once the vegetables are roasted, remove them from the oven. Add the herb butter to the hot vegetables and toss gently to coat. The heat from the vegetables will melt the butter, creating a luscious glaze. (3 minutes)

07

Step

Serve immediately and enjoy the symphony of flavors!

For enhanced caramelization, consider adding a tablespoon of maple syrup or honey along with the olive oil before roasting.
Feel free to experiment with other herbs such as sage or oregano to customize the flavor profile.
Ensure the vegetables are cut into roughly the same size to promote even cooking.
If you don't have fresh herbs on hand, you can substitute with dried herbs. Use about 1 teaspoon of each dried herb.

Davon Beer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Vinnie Jerde

    This recipe is so simple, yet the results are amazing! The herb butter really takes it to the next level.

  • Lafayette Durgan

    I added a pinch of red pepper flakes to the herb butter for a little heat. Delicious!

  • Liliana Heaney

    My kids, who normally don't like vegetables, devoured these roasted parsnips and carrots!

  • Letitia Hammesmedhurst

    The instructions were clear and easy to follow. My vegetables came out perfectly caramelized.

  • Eldon Connellymayert

    I used coconut oil instead of olive oil, and it gave the vegetables a lovely subtle sweetness.

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