Roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Add parsnips for a nutty flavor.
Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them. It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood. These beauties are coated in olive oil as per usual, and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!
Here’s the Easter Menu I shared this year:
- Apricot-Honey Glazed Ham
- Black Pepper Parmesan Biscuits
- Creamy Spring Peas
- Herb-Roasted Carrots & Parsnips
- Smashed Potatoes with Lemon Aioli
- Carrot Top Pesto
- Mom’s Investment Salad (aka Ambrosia Salad)
- Raspberry Almond Streusel Pie with Allspice Whipped Cream
Two years ago: Guacamole Cheese Ball
Three years ago: Weekly Meal Plan: April 18-24
Four years ago: Spinach Artichoke Goat Cheese Ball
Five years ago: Rice Krispies Easter Bunny Cake
Six years ago: Apple Pie
HERB-ROASTED CARROTS & PARSNIPS
1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks
1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks
2 Tbsp olive oil
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme
1 tsp salt
1 tsp pepper
2 tsp lemon juice, optional
- Preheat oven to 450 degrees F.
- Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
- Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.
Source: Adapted from Averie Cooks.