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Lemon Roasted Carrots and Parsnips

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: roasted, root vegetables, side dish
Servings: 6
Author: Sweet Basil

Ingredients

  • 1 Pound Carrots
  • 3 Parsnips halved if extra thick
  • 4 Cloves Garlic whole and unpeeled
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Kosher Salt

Dressing

  • 2 Tablespoons White Wine Vinegar
  • 1 Lemon zested
  • 1 teaspoon Honey
  • 1 Tablespoon Parsley chopped
US Customary - Metric

Instructions

  • Wash the carrots and parsnips. Head a large pot of water until boiling and add the veggies for no more than 4-5 minutes. Drain them well until they are dry.
  • Heat the oven to 450 degrees and place the veggies and garlic on a baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt. Toss to coat.
    2 Tablespoons Olive Oil , 1 teaspoon Kosher Salt
  • Place the baking sheet in the oven, turning every 10-15 minutes until golden, about 35-40 minutes.
  • In a bowl whisk together the ingredients for the dressing. Set aside.
    2 Tablespoons White Wine Vinegar , 1 Lemon, 1 teaspoon Honey , 1 Tablespoon Parsley
  • When the veggies are done, remove from the oven and drizzle with dressing. Squish the garlic cloves out of their peels and serve with the vegetables. Serve immediately.

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Nutrition

Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 449mg | Potassium: 549mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12686IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg