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    Home » Side dishes

    Easy roasted carrots and parsnips

    Published: Feb 13, 2020 · Updated: May 5, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    This easy roasted carrots and parsnips recipe is packed with flavors and beautiful colors. It’s a great, healthy low-carb alternative to your baked potato fries.

    White round ceramic plate with roasted in olive oil, salt and ground black pepper carrots and parsnips topped with crumbled white cheese.
    Jump to:
    • Do you have to peel parsnips and carrots before roasting
    • How to roast parsnips and carrots
    • Are parsnips keto
    • Then, try these easy and delicious low carb and keto side dishes!
    • Recipe

    Roasted carrots and parsnip are the simplest of all the low-carb side dishes I’ve ever made. When you say NO to potatoes, many new food possibilities open up. Believe me, there are so many tasty alternatives to potatoes and rice out there that you’ll be surprised. Roasted carrots and parsnips are one of those tasty and healthy alternatives. It’s a very quick and easy recipe that will leave your mouth watering.

    Do you have to peel parsnips and carrots before roasting

    Carrots, whether big or small, have very thin skin which makes it okay to roast them without peeling. You just need to make sure that you wash and scrub your carrots well, so that no dirt remains, but everything is different with parsnips. Despite the fact that they’re from the carrot family, parsnips have completely different color, texture, taste, and skin; the larger the root, the ticker its skin. So, it might not be the best idea to leave it on.

    How to roast parsnips and carrots

    It’s not rocket science, but there are some nuances that can bring your root vegetable roast to a whole new level!

    Let’s start by preheating your oven to 200C (400F). Then, peel your vegetables and cut them into matchsticks of your desired size. I prefer my carrots and parsnips to be on the thinner side, so they cook faster. Now, many of you would season your veg right on the baking trays - and that’s fine, but it’s not the best way of doing it. To season your root vegetables properly, you need to place everything into a big mixing bowl and get your hands dirty! Take your time mixing and making sure that the carrots and parsnips are completely coated in olive oil, salt, pepper, and pressed garlic (if desired!). After that, spread the vegetables out evenly in ONE LAYER onto two baking trays lined with parchment paper.

    Step by step 4 images collage instruction on how to make roasted carrots and parsnips with white cheese.

    Why one layer? Can I use just one baking tray? Technically you can, but think about it; all vegetables have water in them. When we roast our vegetables, the moisture tries to escape. If we won’t give it enough space, the moisture will get trapped between several layers of carrots and parsnips and we’ll end up steaming them instead of roasting. Keep this in mind!

    Place the trays into the oven for 15 minutes, then rotate them and roast for another 15-20 minutes - or until the vegetables are golden and crisp. Serve immediately topped with some crumbled white cheese.

    Are parsnips keto

    No, not really! But hey, ketosis is a metabolic state, not a food group, so you can (if you want) make parsnips a part of your diet. To get some perspective, let’s compare parsnips to potatoes, shall we? 100g of cooked parsnip has approximately 13g net carbs, while 100g of cooked potatoes has 19g. You might think that a difference of 6g net carbs is nothing, but it’s huge for those following a keto diet. 6g can be better spent on a bowl of full-fat Greek yogurt or your favorite keto bar. In my opinion, the parsnip is the perfect root vegetable for those just starting out on a keto diet, or for those who follow carb cycle protocols.

    Roasted in olive oil with salt and ground black pepper carrots and parsnips on a silver baking tray.

    You don't like carrots and parsnips? Or maybe your kids are not excited about them?

    Then, try these easy and delicious low carb and keto side dishes!

    LOADED KETO CAULIFLOWER CASSEROLE WITH BROCCOLI AND CHEESE

    CREAMY KETO CAULIFLOWER MASH

    GARLIC RANCH SAUTEED BROCCOLI AND SWEET POTATOES

    ONE-PAN CHEESE BRUSSELS SPROUTS WITH BACON

    Recipe

    Close up shot of a white plate with roasted parsnips and carrots topped with crumbled white cheese.

    Easy roasted carrots and parsnips

    This easy roasted carrots and parsnips recipe is packed with flavors and beautiful colors. It’s a great, healthy low-carb alternative to your baked potato fries.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: Gluten-free side dishes, Keto side dishes, Low carb side dishes, Roasted carrots, Roasted vegetables
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 262kcal

    Ingredients

    • 5 large (400g) carrots, cut lengthwise
    • 4 medium (400g) parsnips, cut lengthwise
    • 1 clove garlic (optiona), pressed
    • Extra virgin olive oil, I used 3 tbsp, but you can use more or less than that
    • Salt
    • Ground black pepper
    • 3 oz (100g) white cheese for topping, omit to make it Paleo-compatible!

    Instructions

    • Preheat the oven to 200C (400F).
    • Peel the carrots and parsnips and cut them into matchsticks of the desired size. 
    • Place into a large mixing bowl, add a generous amount of olive oil, season with salt and freshly ground black pepper, and press and add one clove of garlic.
    • Toss everything together until the vegetables are well-coated in seasoning.
    • Spread the vegetables out evenly in one layer onto two baking trays lined with parchment paper.
    • Place the trays into the oven for 15 minutes, then rotate them and roast for another 15-20 minutes - or until the vegetables are golden and crisp.
    • Serve immediately with some crumbled white cheese on top.

    Notes

    NET CARBS:19g
    Nutrition Facts
    Easy roasted carrots and parsnips
    Amount Per Serving (200 g)
    Calories 262 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Potassium 610mg17%
    Carbohydrates 26g9%
    Fiber 7g29%
    Sugar 8g9%
    Protein 6g12%
    Vitamin A 17036IU341%
    Vitamin C 17mg21%
    Calcium 70mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Martin

      February 17, 2020 at 8:37 am

      5 stars
      Super delicious, especially with white cheese on top!

      Reply
      • Anna

        February 17, 2020 at 8:41 am

        Exactly!

        Reply

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