Roasted Carrots and Parsnips With Rosemary and Garlic

Carrots and parsnips are root vegetables that belong to the same family, but they have distinct flavors. Carrots are sweet, while parsnips have a nutty and earthy taste.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

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Easy

Roasted Carrots and Parsnips With Rosemary and Garlic

Cooking Method: Roasting Cuisine: International, Vegetarian Courses: Dinner, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 500 gram Parsnips
• 2 teaspoon Rosemary
• 4 clove Garlic
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and cut the carrots and parsnips into sticks.
3. In a large bowl, toss the carrots and parsnips with olive oil, rosemary, garlic, salt, and black pepper.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
6. Remove from the oven and let them rest for 5 minutes before serving.
7. Enjoy your delicious roasted carrots and parsnips with rosemary and garlic!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.