Roasted Parsnips and Carrots

Name: Roasted Parsnips and Carrots
Prep time: 5 minutes
Cook time: 30 minutes
Yield: 3 Cups
Ingredients: ¾ pound parsnips; peeled if needed¾ pound carrots; peeled1 Tablespoon vegetable oil⅛ teaspoon salt⅛ teaspoon garlic powder⅛ teaspoon black pepper

A great side dish, these roasted parsnips and carrots are both sweet and savory.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowl of golden, tender carrot and parsnip sticks.

Prep time: 5 minutes
Cook time: 30 minutes
Makes: 3 Cups
Nutrition Facts: View label

Ingredients

¾ pound parsnips, peeled if needed

¾ pound carrots, peeled

1 Tablespoon vegetable oil

⅛ teaspoon salt

⅛ teaspoon garlic powder

⅛ teaspoon black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 400 degrees F.
Cut the parsnips and carrots into uniform pieces such as 3 x ½-inch sticks or 1-inch thick slices.
Place cut parsnips and carrots into a large bowl. Add the vegetable oil and stir to coat the carrots and parsnips.
Add the salt, garlic powder and black pepper and stir until the vegetables are well coated with seasonings.
Place vegetables in a single layer on large baking sheet being careful not to overcrowd the pan. Lining the baking sheet with foil or baking parchment will help with clean-up.
Roast in the preheated oven for 20 to 30 minutes, stirring the vegetables half way through the time. The carrots and parsnips should be caramelized to a medium brown and blistered.
Refrigerate leftovers within 2 hours.

Notes

Try adding other seasonings such as thyme, onion powder or paprika (any type).
No parsnips? Use more carrots instead. You can also roast sunchokes with carrots or parsnips.
Enjoy with your favorite dip, such as Savory Yogurt Dip or Banana Ginger Sauce.