The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Carrots and Parsnips

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Rustic and elegant as a side dish to roasted winter meats. High in nutrition and flavor.

Ingredients

  • ½ pounds Carrots
  • ½ pounds Parsnips
  • 1 whole Sweet Onion
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt And Pepper
  • 2 sprigs Fresh Thyme

Preparation

Peel and cut the carrots and parsnips into thick “fry” shapes or however you want to cut them, as long as they are all the same size and shape for even cooking.

Peel and cut the onion into medium-to-thick rings (from the root or stem side).

Arrange all veggies on a cookie sheet. You can line the sheet with foil for easier cleanup if you’d like. Drizzle with extra virgin olive oil and season with salt and pepper. Add stripped thyme leaves if desired.

Roast in the oven about 400ºF for about 45-60 minutes or until the insides are fork tender and outsides are crispy, turning every 20 minutes or so.

The carrots and parsnips (and even the onions) will turn deliciously sweet as the starches convert to sugar during the roasting process. If the carrots still taste “carrot-y” then they are NOT ready yet; they will get really sweet. Give them time!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Caitlin

Caitlin on 12.24.2011

This was a very good combination. Thanks for the recipe!

Related Recipes

Corn, Zucchini and Red Pepper Cakes
Profile Photo by Karyl Henry in Sides
Corn, Zucchini and Red Pepper Cakes will change the way you...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Sweet and Salty Asian Yams
Profile Photo by Marisa-Clare in Sides
Deliciously glazed salty sweet yams. These are addictive. Say goodbye to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Parmesan Roasted Green Beans
Profile Photo by Lacey Baier of A Sweet Pea Chef in Sides
Do you ever really want a home-cooked meal, but don't want...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Spring Pasta Salad with Basil Vinaigrette
Profile Photo by Paige in Sides
No spring or summer cookout is complete without a fresh pasta...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Lemon Orzo with Asparagus and Cherry Tomatoes
Profile Photo by Debi at HappilyUnprocessed in Sides
Orzo is cooked until al dente and combined with a light...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy