Roasted Parsnips and Carrots
Parsnip and carrot sticks roasted at 400°F with oil, garlic powder and pepper — about 99 calories and 4.8 g fibre per half-cup.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Roasted parsnips and carrots are equal weights of the two roots cut into sticks, coated in a little vegetable oil with salt, garlic powder and pepper, and roasted at 400°F until the edges brown. A half-cup serving is about 99 calories with 4.8 g fibre and under 3 g fat.
Space on the pan is the technique. Pieces that touch steam in their own moisture and come out pale and soft; pieces with a quarter inch between them dry on the surface and caramelise. Cut everything to the same size, use a large sheet, and stir once halfway through.
Parsnips turn sweeter than carrots in the oven, so this pairs well with something savoury: roast chicken, a pork chop, or lentils. Leftovers keep four days and are good cold in a salad or reheated in a skillet. Add a spoon of chopped fresh herbs at the end if you have them.
Ingredients
- Parsnips2 oz, cut into sticks (57 g)
- Carrots (Mature)2 oz, cut into sticks (57 g)
- Soybean Oil1/2 teaspoon, vegetable (2.5 g)
- Salta pinch
- Garlic powdera pinch
- Black peppera pinch
- Leave at least 1/4 inch between pieces; a crowded pan steams the vegetables instead of roasting them.
- Cut parsnips slightly thicker than carrots since they cook a little faster and soften sooner.
- Refrigerate leftovers within 2 hours and use within 4 days; they reheat best in a hot skillet or toaster oven.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Heat the oven to 400°F.
- Scrub the parsnips and carrots under running water and peel if the skins are tough.
- Cut into 3-inch by 1/2-inch sticks or 1-inch slices, keeping the pieces the same size.
- Toss in a bowl with the oil, salt, garlic powder and pepper until evenly coated.
- Spread in a single layer on a large baking sheet with space between the pieces.
- Roast 10 to 15 minutes, stir, then roast another 10 to 15 minutes until tender and browned.
- Refrigerate leftovers within 2 hours.
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