Sunday, February 26, 2012

Oven Roasted Carrots and Parsnip

This is a favorite at our house, and it's super easy to boot!

4-5 Parsnip
4-5 Carrots
2 Tbs. Olive oil
Salt and Pepper

1. Wash and peel carrots and parsnip. Use as many as your family will eat- we tend to use about 4 or 5 of each. Cut them into spears (kind of like a french fry).
2. Toss in a bowl with olive oil, salt and pepper.
3. Spread on a baking sheet and cook in a 350 degree oven for 40 minutes or until the veggies are fork-tender.


Here's the visual difference between carrot and parsnip

In a bowl with olive oil, salt and pepper
 If you have leftovers, they go very well into a stew the next day. We typically pair this recipe with a whole chicken so the following day I make chicken and rice soup with leftover chicken and roasted veggies. Yum!


  1. Hooray for pins! And comments, for that matter. :)



Template by: Bright Sunshine Designs by Mary - Affordable Custom Blog Design © 2012
Graphic Images from