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Close up shot of a white plate with roasted parsnips and carrots topped with crumbled white cheese.
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5 from 2 votes

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Gluten-free side dishes, Keto side dishes, Low carb side dishes, Roasted carrots, Roasted vegetables
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

Serving: 200g | Calories: 262kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Potassium: 610mg | Fiber: 7g | Sugar: 8g | Vitamin A: 17036IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg