Roasted Carrots and Parsnips
Crispy-edged, creamy-middled roasted Carrots and Parsnips are so flavorful, seasoned with a zesty, slightly spicy and slightly citrusy mix. If you need even more flavor, feel free to dip them in your favorite salad dressing, sour cream, or citrusy-spritzed plain yogurt, like I did!
- Prep Time: 15 min
- Cook Time: 30-38 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Vegetable
- Method: Oven Roast
- Cuisine: International
Ingredients
For the Carrots and Parsnips:
- 1 3/4 – 2 lb Carrots and Parsnips, (about 5 medium carrots and 3 medium parsnips) peeled or scrubbed, sliced into 2-3″ wedges
- 2 Tbsp Olive Oil
- 1 Tbsp Maple Syrup
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Ground Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 3/4 tsp Sumac
For the Yogurt Sauce:
- 1/2 cup (114ml) Lowfat Plain Greek Yogurt (See Note)
- 1–2 tsp (to taste) Lime Juice
Instructions
- Preheat oven to 425F (Conventional) or 400F (Convection/Fan).
- Cut parsnips and carrots into (thumb-length) 2-3 inch sections, then each section into 1/2″ thick wedges. Place all in a large bowl.
- Drizzle with the olive oil and Maple Syrup, and stir to distribute. Make a spice mix out of the rest of the ingredients. Sprinkle over oil-covered vegetables, stir again.
- Pour coated vegetables over parchment-lined or oiled sheet pan. IMPORTANT: If they are touching, put them on 2 sheet pans instead of 1, and rotate midway through roasting time.
- Place in preheated oven for 30-38 minutes, turning once after 20 minutes. I took mine out after 38 minutes, because I like them to have a bit of a char. Vegetables should be nicely crisped and dark golden, and creamy in the middle.
- Make the yogurt sauce for drizzling or dipping: Stir together the yogurt and lime juice. Serve with hot vegetables!
Notes
- You can use any type of yogurt, vegan or dairy, as long as it’s plain. Or, sour cream or mayonnaise will work as well.
Nutrition
- Serving Size: 1/8 Recipe
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Find it online: https://hummingbirdthyme.com/zesty-roasted-carrots-and-parsnips/
