Description
A simple roasted vegetable side dish featuring tender, caramelised carrots and parsnips seasoned with herbs and olive oil for natural sweetness and flavor.
Ingredients
500 g carrots, peeled and cut into sticks
500 g parsnips, peeled and cut into sticks
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 200°C (fan bake).
- Peel carrots and parsnips and cut into evenly sized sticks.
- Place vegetables in a large bowl and drizzle with olive oil.
- Sprinkle with thyme, rosemary, salt, and black pepper.
- Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on a large baking tray.
- Roast for 25–30 minutes, turning once halfway through.
- Remove from oven when tender with golden, caramelised edges.
- Garnish with fresh parsley if desired and serve warm.
Notes
Do not overcrowd the baking tray to ensure proper roasting.
Fresh herbs can be added near the end of roasting.
Add garlic powder or paprika for extra flavor.
Reheat in the oven or skillet to maintain crisp edges.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
