Recipes Side Dish Vegetables Carrots Roasted Parsnips and Carrots 4.7 (11) 8 Reviews 1 Photo These roasted parsnips and carrots are one of my favorite ways to eat vegetables! Recipe by joyfulg Updated on January 21, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound carrots 1 pound parsnips 3 tablespoons extra-virgin olive oil salt and ground black pepper to taste ¼ cup butter, softened 2 tablespoons minced shallot 2 tablespoons chopped fresh chives 1 ½ teaspoons chopped fresh rosemary 1 ½ teaspoons chopped fresh thyme 1 clove garlic, minced Directions Preheat the oven to 450 degrees F (230 degrees C). Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat. France C I Made It Print Nutrition Facts (per serving) 330 Calories 22g Fat 33g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 330 % Daily Value * Total Fat 22g 29% Saturated Fat 9g 44% Cholesterol 31mg 10% Sodium 211mg 9% Total Carbohydrate 33g 12% Dietary Fiber 9g 32% Total Sugars 11g Protein 3g Vitamin C 28mg 140% Calcium 88mg 7% Iron 1mg 7% Potassium 820mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved