Roasted Carrots and Parsnips
Equipment
- sheet pan
- oven
Ingredients
- 2 lbs carrots and parsnips (1 lb each), peeled and cut into 3-4 inch long sticks and ½ to ¾-inch thick
- 4 garlic cloves minced (about 1 tbsp) – if using garlic powder, use only ¾ tsp
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 teaspoon honey or maple syrup, for a vegan and paleo version
- ½ teaspoon salt and ½ teaspoon pepper (plus ⅛ teaspoon cumin or Mexican chili powder if desired -- optional)
- ½ teaspoon chopped rosemary
For the honey mustard dressing: OPTIONAL
- 1 tablespoon honey
- 2 teaspoon Dijon mustard
- ½ tablespoon balsamic vinegar
- ½ tablespoon olive oil
Instructions
- Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to ⅔-inch thick.
- Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.
- Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.
- Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.
Recipe Notes
- Make sure to not cut veggies too thin. If you prefer, cut them into rounds instead of sticks. Yet, they must be not less than ½-inch think and not more than ¾-inch thick. Otherwise, you’ll have to cook them longer.
- Toss all ingredients very well in order to cover veggies evenly.
- Always preheat oven.
- Use an oil with a high smoke point. Some oils such as grapeseed, coconut, sesame, and extra virgin olive oil have a low smoke point and are not ideal for roasting which requires a temperature of 400 F and above.
- To make this recipe also vegan and paleo, use maple syrup instead of honey.
Nutrition
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