Roasted Parsnips and Carrots

Name: Roasted Parsnips and Carrots
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 454 grams carrots, unpeeled; 2 Tbsps minced fresh dill or parsley; 1 Tbsp kosher salt; 3 Tbsps good olive oil; 907 grams parsnips, peeled

Need a gluten free, primal, and fodmap friendly side dish? Roasted Parsnips and Carrots could be a spectacular recipe to try. One serving contains 311 calories, 4g of protein, and 11g of fat. This recipe serves 4. If you have pepper, carrots, parsnips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small.

Ingredients you will need

Vegetable

Parsnip

Carrot

Place the cut vegetables on a sheet pan.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.

Ingredients you will need

Vegetable

Olive Oil