- 1 pound carrots, washed and trimmed
- 1 pound parsnips, washed and trimmed
- 2 whole garlic cloves, sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Preheat oven and prep vegetables: First, preheat the oven to 400 degrees F (200 C). While preheating, wash the carrots and parsnips to remove any dirt. You don't need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it's best to wash them. Then cut the root vegetables into slices or strips so they are similar sizes.
Coat vegetables in oil and season: Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper.
Roast vegetables until they are fork tender and starting to brown: Lastly, roast the vegetables for around 20-30 minutes, tossing halfway through. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges. Roasted carrots and parsnips should be served immediately or cooled to use as a topping for salads or bowls.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
Serving: 1serving, Calories: 97kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 50mg, Potassium: 395mg, Fiber: 4g, Sugar: 5g, Vitamin A: 9472IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 1mg