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.
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 a 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 colors, 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.
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.
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!
Easy roasted carrots and parsnips
- 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
- Ground black pepper
- 3 oz (100g) white cheese for topping, omit to make it Paleo-compatible!
- 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.