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Roasted Carrots And Parsnips on a white plate grey background

Roasted Carrots And Parsnips

Try roasted carrots and parsnips for a quick and easy side dish at your next holiday family feast! This dish requires only a few simple ingredients, yet it is full of flavor.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Roasted Carrots And Parsnips
Prep Time: 10 minutes
Cook Time: 28 minutes
Servings: 4 servings
Calories: 142kcal

Ingredients

  • 1 pound carrots I used baby carrots
  • 1/2 pound parsnips chopped
  • 1 bell pepper chopped
  • 1 red onion cut into slices
  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sea salt

Instructions

  • Preheat the oven to 425℉. Line a baking sheet with parchment paper. Lightly spray or brush with oil and set aside.
  • In a large bowl, toss baby carrots, parsnip, bell pepper, red onion, garlic with olive oil, Italian seasoning, and season with salt to taste.
  • Roast for 30 minutes, turning halfway.

Nutrition

Calories: 142kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 377mg | Potassium: 691mg | Fiber: 7g | Sugar: 11g | Vitamin A: 19885IU | Vitamin C: 57mg | Calcium: 77mg | Iron: 1mg