Sliced carrots and parsnips roasted until golden with butter and fresh oregano are deliciously sweet and flavorful; perfect for the holiday table.
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 it makes when combined with carrots in this recipe for Butter Roasted Carrots & Parsnips with Oregano.
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.
Butter Roasted Carrots and Parsnips with Oregano
- 5 Large Carrots peeled
- 5 Large Parsnips peeled
- 1 tbsp . Fresh Oregano chopped
- 1 tbsp . Butter melted
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
- Preheat oven to 425 degrees F.
- Slice the carrots and parsnips diagonally 1/2" 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 baking pan and bake for 15 minutes; turning halfway through cooking.