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Roasted Carrots & Parsnips
Yields a full baking sheet
Servings: 6 people
Calories: 233kcal
Equipment
- Baking Sheet
Ingredients
- 2 lb parsnips, about 6
- 2 lb carrots, about 6
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp agave or honey
- 2 tbsp parsley
Instructions
- Preheat the oven to 425°.
- Wash and cut the vegetables into thirds or fourths.
- Take each piece and cut down the center lengthwise. You should be left with a flat side and a rounded side.
- Place pieces on a baking sheet and toss with oil, salt, pepper, and agave.
- Bake for 25 minutes, then take out and toss with parsley.
- Broil on high for 1-2 minutes, watching carefully.
Notes
Macronutrients: 41g carbs, 7.5g fat, 3g protein
2 thoughts on “Sweet Roasted Root Vegetables”
Absolutely perfect recipe! I had been searching for roasted-root options and all had excessive bake times. This 25 min + broil turned out perfectly with no mushy veggies. The dressing was also on point. It added just a hint of sweetness and spice to the root veggies, while allowing their own natural flavors to be focal point. the only very small change I made was to add a splash of hot water to the dressing so it was more “tossable”. Would 100% make again!
I know some enjoy softer veggies, but I really like to keep a little life still in my roasted vegetables. I find them much more appealing if they haven’t shriveled up softened too much. The dash of hot water is a great idea to thin the dressing just a tad. Glad you enjoyed them; thank you for the review!