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Home » Recipes » Vegetable Recipes

November 5, 2013 · 2 Comments

Butter Roasted Carrots and Parsnips

Thanksgiving· Vegetable Recipes

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Roasted sliced carrots and parsnips with oregano
long photo of a close up of roasted carrots and parsnips

Sliced carrots and parsnips roasted until golden with butter and fresh oregano are deliciously sweet and flavorful; perfect for the holiday table.

carrots and parsnips in a dish

I'll admit it, until a few years ago I never even tried a parsnip; which looks like a cream colored carrot.

I love the contrasting colors of orange and cream this Butter Roasted Carrots & Parsnips with Oregano recipe.

By roasting the vegetables in butter, it gave these  Roasted Carrots and Parsnips a sweet, nutty flavor.

What is a parsnip?

The parsnip was originally planted by the Romans and used as a sweetener before cane sugar, but wasn't introduced in the United States until the nineteenth century.

You can eat the parsnip raw; however, it is more commonly consumed cooked, and is especially high in potassium.

A close up of sliced carrots and parsnips

How do you make roasted carrots and parsnips?

For this recipe you'll need carrots, parsnips, melted butter, fresh oregano, Kosher salt and black pepper.

Start by slicing the carrots and parsnips diagonally ½-inch thick and place them in a bowl.

Add the butter, and oregano; then season with salt and pepper. Mix well to coat the vegetables; then place them on a baking pan.

Roast in the oven for for 15 minutes; turning halfway through cooking.

 

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Roasted sliced carrots and parsnips with oregano

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A close up of sliced carrots and parsnips

Butter Roasted Carrots and Parsnips with Oregano

Carrie's Experimental Kitchen
Sliced carrots and parsnips roasted until golden with butter and fresh oregano are deliciously sweet and flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Vegetables
Cuisine American
Servings 4

Ingredients
  

  • 5 large carrots (peeled)
  • 5 large parsnips (peeled)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon melted butter
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Preheat oven to 425 degrees F.
  • Slice the carrots and parsnips diagonally ½-inch thick and place them in a bowl.
  • Add the butter, oregano and season with salt and pepper as desired. Mix well to coat the vegetables.
  • Add the vegetables to a sheet pan and bake for 15 minutes; turning halfway through cooking.
Keyword carrots
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Kirsten says

    November 09, 2013 at 6:51 pm

    Carrie,
    I've had parsnips in the farm share before, but it's been a very long time.
    I may need to seek them out, as this dish looks so pretty!

    Reply
    • Carrie Farias says

      November 11, 2013 at 4:35 pm

      It's not a vegetable we eat often either, which is why I mixed them with carrots so my kids would try them. Thankfully they were a hit!

      Reply

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