Parsnip and Carrot Roast – a delicious recipe with parsnip, carrot, garlic, extra virgin olive oil, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
The recipe uses 3-5 parsnips and 3-5 carrots both peeled and sliced into 'logs', approximately 2-inch long, 1/4 - 1/2-inch on sides.
2
toss the parsnip and carrot 'logs' with the garlic and olive oil until well coated.
3
Spread the vegetables on a baking sheet so that they don't overlap.
4
bake in a 450 deg.
5
oven for 30-45 min or until browned.
6
They should get turned every 10 min or so to ensure that all sides get browned.
7
Remove from oven and sprinkle with parmesan cheese before serving.
8
Note: if the oven is cooler (to accommodate the roast meat) simply extend the cooking time until the vegetables are cooked to your satisfaction.
9
The recipe will easily scale to fit your requirements.
320
kcal
Calories
5
g
Fat
61
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb parsnip, 1 lb carrot, 6 garlic cloves (optional), 1 tablespoon extra virgin olive oil, and more.
Yes, Parsnip and Carrot Roast falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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