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 mins
Cook Time30 minutes mins
Total Time35 minutes mins
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
- 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!
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.
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