Roasted Carrots and Parsnips with Rosemary and Garlic

5.0(413)

Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.

by Martha Rose Shulman

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Servings

Serves 4

Total time

Calories / serving

182 kcal

Ingredients (6)

serves

3/4 pound parsnips, peeledparsnip
1 pound carrots, peeledcarrot
Salt and freshly ground peppersalt-and-pepper
4 plump garlic cloves, peeled and lightly crushedclove
3 or 4 sprigs fresh rosemaryrosemary
2 tablespoons extra virgin olive oilextra-virgin-olive-oil

Instructions (2 steps)

01Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
02Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

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Rich recipe — supports nutrition-aware planning.