This easy recipe for roasted carrots with parsnips and herbs comes together in 45 minutes. The veggies develop a sweet flavor from the oven roasting. Cut the vegetables the same size and they will cook in the same amount of time. Root vegetables are locally available in the fall, but are available year-round from warmer climes. Serve this with roasted poultry or roasted meats.
Here is a larger photo of Roasted Carrots with Parsnips and Herbs.
Here is a larger photo of Roasted Carrots with Parsnips and Herbs.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings Carrots-Parsnips-Herb
Ingredients:
- 4 parsnips, peeled (see cutting directions below)
- 5 carrots, peeled and cut diagonally into 3/4-inch thick slices
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 2 tablespoons water
Preparation:
- Heat oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut
them into 3/4-inch thick slices.
- In a large bowl, toss parsnips and carrots with oil, salt, pepper, rosemary, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes.
